Bring rice and 2 ups water to a point in a medium pot. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. Meanwhile, in a separate medium pot, bring lentils and 5 cups water to a boil. Reduce heat to low, cover partially and simmer until lentils are tender but not falling apart, about 30 minutes. Drain since in cold water and drain again.
While lentils and rice cook, bring 1/2 water to a simmer in a large skillet over medium high heat. Add onions and cook until beginning to soften, stirring occasionally, about 8 minutes. Add 1/4 cup water, cumin, cinnamon and salt and reduce heat to medium. Continue to cook about 15 minutes or until onions are soft and browned, stirring frequently and adding 1/4 cup water half way through cooking or if onions begin to stick to skillet. Remove 1 cup cooked onions and set aside. Stir lentils, rice and pepper into skillet with remaining onions. To serve, top with reserved onions and garnish with parsley.
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|Serving Size: 1 Serving (207g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 22 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 126.8mg||4 %|
|Potassium 854.4mg||22 %|
|Total Carbohydrate 85.8g||25 %|
|Dietary Fiber 21g||84 %|
|Sugars, other 64.8g|
|Protein 20.2g||29 %|
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Calories per serving: 445
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