ISRAELI RICE AND LENTIL STEW WITH CUMIN AND GARLIC

Steps:

• Sort the lentils carefully, discarding any stones.
• Rinse lentils, then combine with the water in a large saucepan.
• Bring to a boil, cover and cook over medium heat about 20 minutes or until the lentils are just tender.
• Drain the liquid into a measuring cup, leaving the lentils in the pan and add enough water to make 3 cups.
• In a heavy skillet, heat the vegetable oil over medium heat.
• Add the onions and saute, stirring occasionally, until they are well browned, about 15 minutes.
• Add the garlic and cumin and saute 30 seconds; reserve.
• Add reserved lentil cooking liquid to pan of lentils and bring to a boil.
• Add salt and rice and return to a boil.
• Add the onion mixture.
• Cover, reduce heat to low, and cook, without stirring, until the rice is tender, about 20 minutes.
• Fluff gently with a fork.
• Season to taste with salt and pepper and lightly stir in parsley if desired.
• Serve hot.