Sunday, January 2, 2011


2 onions, thinly sliced
2 T olive oil
2 c cooked brown rice
2 c cooked brown lentils
1/2 t cinnamon
1/2 t cumin

If you don't have leftover rice and lentils sitting around, start cooking some first (in separate pots). Caramelize onions in oil over medium-low heat for almost an hour, until very brown and getting crispy. Combine everything in a bowl and season to taste. Serve with veggies, pitas, hummus, and yogurt.

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