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Egyptian Rice and Lentils

1 c Brown lentils; washed & picked over
3/4 ts Salt
4 1/2 ts Olive oil
1 lg Onion; chopped
1/2 ts Cinnamon
1 T Cumin, ground
1/2 c Rice
5 c Water, to 6 cups


Place the olive oil (all of it) into the bottom of the slow cooker. Turn the pot onto the highest setting (if variable available) and add the onions. Allow the onions 10-15 minutes to warm in the oil. Add the remaining ingredients, including the water. If cooking the dish all day (i. e. , a morning start), reduce heat to low; otherwise leave on high setting. Cover. Leave to simmer.

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