1. Combine the 1 cup of rice, the 1 3/4 cup water and 1 teaspoon salt in a medium-sized saucepan with a tight-fitting lid. Bring to a boil, stir and reduce heat to low. Cover and simmer for exactly 18 minutes. Remove from the heat but do not remove the cover.
2. At the same time, combine the 1 cup of lentils, the 4 cups of water, and the 1 teaspoon of salt in another saucepan. Do not cover. Bring to a boil, reduce the heat to medium-low and simmer for about 30 minutes or until the lentils are tender but not mushy. Be careful not to boil the lentils hard or they will break apart. When the lentils are done, drain off the excess water in a colander. Set aside.
3. In a large skillet use medium-high to heat the 1/4 cup vegetable oil and the 1/4 cup olive oil. Add the 1 cup chopped onion and the 2 cloves minced garlic. Reduce the heat to medium; stir and cook until the onion is golden.
4. Add the rice and drained lentils to the large skillet with the onions and garlic. Sprinkle with the 1/2 teaspoon of black pepper and stir well to mix.
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|Serving Size: 1 Serving (921g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 37 (8%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 44.1mg||14 %|
|Sodium 64740.5mg||2232 %|
|Potassium 2617.6mg||69 %|
|Total Carbohydrate 56g||16 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 51.9g|
|Protein 48.5g||69 %|
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Calories per serving: 454
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