Description
A comforting, nutritious dish of tender lentils and fluffy rice topped with deeply caramelized onions—rich, simple, and timeless.
Ingredients
- 1 cup brown or green lentils
- 1 cup long-grain white rice
- 2 large onions, thinly sliced
- 3 tbsp olive oil, divided
- 1 tsp ground cumin
- ½ tsp ground allspice or cinnamon
- 2½ cups water or vegetable broth
- Salt and black pepper, to taste
Instructions
- In a skillet over medium, heat 2 tbsp olive oil and caramelize onions slowly, stirring occasionally, until golden-brown (about 25–30 minutes). Reserve half for topping.
- Meanwhile, rinse lentils and simmer in water or broth until just tender (15–20 minutes). Drain any excess liquid.
- In the lentil pot, add remaining olive oil, cumin, and allspice. Toast spices briefly, then stir in rice for 1 minute.
- Add cooked lentils and reserved onions, then pour over water or broth. Season with salt and pepper.
- Bring to a simmer, cover, and cook on low until rice is tender and liquid absorbed (15–20 minutes). Remove from heat and let rest, covered, 5–10 minutes.
- Fluff with fork, taste and adjust seasoning. Plate in a shallow dish, top with caramelized onions, garnish with parsley/mint, and finish with a lemon squeeze or Aleppo pepper if desired.
Notes
- Use broth for richer flavor, or water for purity.
- Brown rice and basmati are great alternatives, adjust liquid and cooking time.
- Serve with chopped salad and yogurt for a balanced meal.
- Make ahead and reheat with a splash of broth; flavors deepen as it rests.
