Description
A comforting Middle Eastern dish of brown lentils, rice, and caramelized onions seasoned with warm spices. Nutritious, economical, and satisfying.
Ingredients
Scale
- 1 cup brown or green lentils, picked over and rinsed
- 1 cup long-grain white rice (basmati preferred)
- 3 large yellow onions, thinly sliced (about 4 cups)
- 1/4 cup olive oil, divided
- 3 cups vegetable or chicken broth
- 1 cup water
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1 bay leaf
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons butter (optional)
Instructions
- 1. Heat 3 tablespoons olive oil in a large, heavy-bottomed pot over medium heat. Add sliced onions with a pinch of salt. Cook, stirring occasionally, for 25-30 minutes until deep golden brown and caramelized. Remove half the onions and set aside for garnish.
- 2. To remaining onions in pot, add rinsed lentils, cumin, cinnamon, allspice, and bay leaf. Stir for 1-2 minutes until fragrant. Pour in broth and water, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
- 3. Stir in rice, salt, and black pepper. Liquid should cover rice by about an inch – add more water if needed. Return to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes until both lentils and rice are tender.
- 4. Remove from heat and let stand, covered, for 10 minutes. Remove bay leaf, then gently stir in butter if using. Taste and adjust salt and pepper as needed.
- 5. Transfer to serving platter and top with reserved caramelized onions. Drizzle with remaining olive oil if desired.
Notes
Store covered in refrigerator for up to 5 days or freeze for up to 3 months. Reheat with a splash of broth or water.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 6g
- Sodium: 650mg
- Fat: 8g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g