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Lentils and Rice with Crispy Onions
Ingredients
  • 1 cup small brown lentils, sorted and rinsed
  • 4 cups water, divided
  • ΒΌ cup Private Reserve Greek extra virgin olive oil, more for later
  • 2 large yellow onions, diced (4 cups)
  • 1 tsp kosher salt, more to taste
  • 1 cup long-grain white rice, soaked in water for 10 to 15 minutes and then drained
  • black pepper
  • Parsley or parsley flakes for garnish
  • subheading: For the fried crispy onion garnish (optional):
  • Oil for frying
  • 1 large yellow onion cut in very thin rings
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