2

1. Heat the broth in a saucepan. Add the lentils and simmer 20 minutes.

2. While the lentils are cooking, heat the oil in a large, high-sided skillet on medium-high heat. Sauté the onions until golden brown.

3. Take half the onions out of the pan and set aside. Add the remaining onions, rice, salt, and pepper to the simmering lentils. Cover and bring to a boil.

4. Reduce the heat, and cook very slowly about 20 minutes, or until the lentils and rice are tender.

5. Serve in a bowl topped with the reserved onions and chopped cilantro.

Yield: 4 servings
Serving size: 1 cup
Each serving provides:
Calories: 286
Total fat: 4 g
Saturated fat: 1 g
Carbohydrates: 49 g
Sodium: 208 mg
Fiber: 10 g