Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Bulgur | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup (100 g / 3.5 oz ) dry lentils
- Olive oil
- Salt
- Baharat
- Cumin
- Ground cardamom
- 4 cups (1 L / 1.1 qt ) water, divided
- 1 cup (80 g / 2.8 oz ) uncooked rice or bulgur
- Ground pepper
- 1 medium sized onion
Directions
Fry the lentils in oil for 3–4 minutes, stirring continuously, until the first beans show signs of scorching.
Add salt, baharat, cumin, and ground cardamom to taste.
Add 2 cups water and cover. Bring to a boil, lower to a simmer . Cook for 20 minutes or until all the water is absorbed by the lentils.
Fry the rice in oil for 3–4 minutes, stirring continuously, until the grains change colour.
Add salt, black or white pepper, and ground cardamom.
Add 2 cups water and cover. Bring to a boil, lower to a simmer. After 5 minutes turn the heat off, and leave standing for another 10 minutes.
Cut the onion into thin strips (about 0.5x4 cm / 0.2x1.6 in ).
Fry the onion in olive oil until crisp and deeply golden brown (this may take a while but will result in much fuller flavor).
Mix the lentils and rice, and top with the fried onion. Use 2 parts lentils to 1 part rice for a moist consistency.