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Add a photoServings: 8
Ingredients
- 1/4 c. Lentils, soaked overnight in
- 7 c. Water
- 2 Tbsp. Extra virgin olive oil
- 1/2 c. Finely minced fresh cilantro leaves
- 1 tsp Paprika
- 1/2 c. Rice, rinsed Salt and pepper
- 1/2 tsp Cumin
- 1 piece chili pwdr
- 2 Tbsp. Flour, dissolved in
- 1/2 c. Water
- 1/4 c. Lemon juice
Directions
- Lentils don't require soaking; and we usually sort and wash them before using them. If they are soaked, we can cut the cooking time by half.
- In a saucepan, place the lentils and their soaking water, extra virgin olive oil, coriander leaves, and paprika. Bring to a boil over high heat. Cover and cook over medium heat for 25 min; then add in the remaining ingredients except the flour mix and lemon juice and cook for a further 20 min or possibly till the rice grains are tender but still whole.
- Remove from the heat and slowly stir in the flour paste and lemon juice.
- Return to the heat and bring to a boil. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 8 servings | |
| Calories 104 | |
| Calories from Fat 32 | 31% |
| Total Fat 3.6g | 5% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 95mg | 3% |
| Total Carbs 15.23g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.36g | 0% |
| Protein 2.68g | 4% |
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