6 teaspoons olive oil
6 teaspoons onion powder
8 cloves garlic, minced
3 tablespoons olive oil
1/2 cup white wine
1 (15 ounce) can whole lentils
1/2 onion, sliced
1/2 cup dry white wine
1 teaspoon dried minced fresh thyme
1/2 teaspoon dried sage
1 cup chopped fresh parsley
1 cup basmati rice
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon dried black pepper flakes
1 teaspoon dried tarragon
1 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried dill weed
1/4 teaspoon dried thyme
1/4 teaspoon dried lemon zest
3 tablespoons vegetable oil
1/4 cup water
Heat olive oil in large pot over medium heat. Sprinkle onion powder over garlic, and saute until browned. Stir in olive oil, vinegar, salt, mustard, thyme, sage, parsley, rice, black pepper, salt, pepper flakes, oregano, basil, dill weed, thyme, lemon zest, oil, and water. Simmer over medium heat for 1 hour, stirring occasionally.