Rinse rice and lentils separately, then soak them in 2 1/2 cups of water for 20-25 minutes. Drain them well and put off to side. Slowly dryfry onions, in heavy saucepan. When they begin to carmelize and brown, and exude moisture, add cumin, cinnamon, clove, cardamom, and peppercorns. If they stick, add a little water. Stir until onions are golden brown. Add 2 1/4 cups off water and put in lentils first. Let it come to a boil, reduce heat to a minimum, cover and cook 10 minutes, add drained rice, stirring gently to mix lentils and and rice together. Cover and continue cooking for 20-25 minutes, let stand 3 or 4 minutes before serving. Submitted By "PAUL A. MEADOWS"
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|Serving Size: 1 Serving (112g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 20 (6%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 27mg||1 %|
|Potassium 643.6mg||17 %|
|Total Carbohydrate 71.3g||21 %|
|Dietary Fiber 16.1g||64 %|
|Sugars, other 55.2g|
|Protein 11.5g||16 %|
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Calories per serving: 329
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