Rince the lentils and cook in a large saucepan of boiling water for 10 minutes. Tip in the rice and cook for a further 10 minutes or until both rice and lentils are tender. Drain well.
Meanwhile, heat the oil in a large frying pan and gently fry the onions for 10 minutes until very soft. Add the rice and lentils, herbs, pepper and lime/lemon juice and stir well over a gentle heat until heated through.
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|Serving Size: 1 Serving (163g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 62 (18%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 13.1mg||0 %|
|Potassium 471mg||12 %|
|Total Carbohydrate 58.9g||17 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 49.2g|
|Protein 10.4g||15 %|
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Calories per serving: 337
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