RECIPE THIRTEEN: RICE AND LENTILS (˶ˆᗜˆ˶)

Note: This recipe makes more than one serving. Either split it in half or make sure there's some room in your fridge for the rest :) also note: if using precooked lentils, add them in right before you put them in the oven and only use 2 glasses of water.

Ingredients:

• 1 glass full of rice
• ½ glass full of lentils
• 3 tablespoons oil OR butter
• 1 onion
• 3 glasses (the same glass used for the rice) of water OR broth of your choice
• Salt to taste

Directions:

1. Preheat oven to 350 degrees.
2. Slice the onion. Cutting guide is here.
3. Add 1 tablespoon of butter or olive oil to a medium-large pot, turn the heat to medium, and add the diced onion.
4. Cook the onion, stirring occasionally, until the onion softens and becomes slightly golden colored. Add a tiny bit of broth or water to the bottom of the pot and stir if the onions are sticking or burning.
5. When the onions are done, take the pot off the stove/turn off the heat.
6. Wash the lentils through a strainer and sort through them for little pebbles. Put them aside.
7. Rinse the rice until the water runs clear and set it aside as well.
8. Add the rest of the butter or oil to the pot and add in the lentils and rice. Stir the pot until the butter melts and coats everything.
9. Add the water and salt to the pot. Stir just a couple times to combine everything.
10. Immediately cover the pot with a lid and put the entire pot into the oven.
11. DO NOT TOUCH. Leave it in there for 30-40 minutes.
12. After 30-40 minutes, you can either take it out of the oven or leave it in there on 250 degrees until you're ready to eat.
13. Let it sit for 10 minutes before opening the lid.
14. Fluff the rice and lentils. Optionally but recommendedly, store in the fridge so the starch converts into blood-sugar friendly stuff. Reheat and enjoy or save for later!
15. Yumyumyumyumyumyum