Description
A hearty dish of lentils and rice, topped with caramelized onions for extra flavor.
Ingredients
Scale
- 1 cup dried brown or green lentils
- 3/4 cup long-grain rice (basmati or jasmine)
- 2–3 large onions, thinly sliced
- 1/4 cup olive oil
- 1 tsp ground cumin
- 1/2 tsp ground allspice or cinnamon (optional)
- Salt, to taste
- Black pepper, to taste
- 4 cups water or vegetable broth
Instructions
- Rinse the lentils and place them in a pot with water. Bring to a boil, then simmer for 15–20 minutes until just tender. Drain and set aside.
- Rinse the rice and cook it separately according to package directions until fluffy. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook slowly for 25–30 minutes, stirring often, until deeply golden and slightly crispy at the edges.
- Set aside one-third of the caramelized onions for topping.
- In a large pot or pan, combine the cooked lentils, rice, and remaining onions. Add cumin, salt, pepper, and optional allspice or cinnamon.
- Stir gently to combine and heat through. Adjust seasoning to taste.
- Serve warm, topped with the reserved caramelized onions.
Notes
- This dish can be made vegetarian by using vegetable broth.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg