Tuesday, April 21, 2009

egyptian lentils & rice


1 cup brown lentils
3/4 teaspoon salt
4 1/2 teaspoons olive oil
1 onion, chopped
1/2 teaspoon cinnamon
1 tablespoon ground cumin
1/2 cup rice
5-6 cups vegetable stock

Place the olive oil into the bottom of the crock pot.
Turn the pot onto the highest setting and add the onions.
Allow the onions to warm in the oil for 10-15 minutes.
Add the remaining ingredients, including the broth.
If cooking the dish all day, reduce heat to low, otherwise leave on high setting.
Stir the dish while in the crock-
If it is dry, add a little water-
If it's soup-like, remove lid for a little while,
or turn heat to high setting.
Cook for 8 hours on low or 4-5 on high.

(my crock pot cooks kind of hot so i only cooked it on high for 3 hrs and then left it on warm for 30 min.)

it makes 4-6 servings

if you want to use this for oamc simply place all dry ingredients in a freezer bag. go ahead and saute the onions in some evoo. then add them to the freezer bag. keep in the freezer. when you are ready to cook simply dump the frozen mixture into the crock pot. add your broth and cook like normal until the broth is absorbed.

Lentils are one of the highest protein & highest fiber foods out there. Lentils are also high in potassium, calcium, iron, B vitamins, phosphorus and copper. And have no fat!

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