Lentils and Rice
A classic dish combining hearty lentils and fluffy rice, suitable for a comforting meal packed with flavor and nutrition.
Ingredients
For the Caramelized Onions
- 4 large onions (white or yellow)
- 1 tablespoon olive oil
- 1 tablespoon sugar
- ¾ teaspoon salt
- 1 cup water
- 1 tablespoon vinegar (apple cider or balsamic)
For Cooking Lentils
- 1 cup dried lentils (green or brown) Rinsed
- 4 cups water For cooking lentils
- 1 teaspoon salt For cooking lentils
For Cooking Rice
- ½ cup basmati rice Rinsed
- 3 cups water For cooking rice
- ½ teaspoon salt For cooking rice
For the Flavor Base
- 1 tablespoon extra virgin olive oil
- 4 scallions finely chopped Reserve green tops for garnish
- 2 cloves garlic (pressed or grated)
- 1 teaspoon paprika
- 1 teaspoon coriander
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon turmeric powder (optional)
- ⅛ teaspoon red pepper flakes Or more to taste
- ½ teaspoon salt Or more to taste
- ⅛ teaspoon black pepper
- 2 tablespoons flat-leaf parsley (chopped)
- 2 tablespoons cilantro (chopped, optional)
For Serving
- 4 wedges lemon
- 1 cup yogurt tahini sauce (or plain Greek yogurt)
Instructions
Caramelize Onions
- Slice the onions thinly. Sauté in olive oil with salt and sugar for 5 minutes.
- Add water, reduce heat to medium-low, and simmer for 20 minutes until the liquid evaporates.
- Increase heat to high, add vinegar, and stir for 2 minutes. Turn off heat and set aside.
Cook Lentils
- Boil 4 cups of water. Add salt and rinsed lentils.
- Simmer for 15-30 minutes until tender but intact. Drain and set aside.
Cook Rice
- Boil 3 cups of water. Add salt and rinsed basmati rice.
- Boil on low heat for 8-10 minutes until al dente. Drain and set aside.
Make Flavor Base
- Heat olive oil in a large skillet. Add chopped scallions and sauté for 2 minutes.
- Add garlic and spices, sauté for 1 more minute until fragrant.
- Stir in lentils, rice, half of the caramelized onions, parsley, cilantro, salt, and black pepper.
- Sauté until everything is warm and well combined. Adjust salt as needed.
Serving Suggestions
- Transfer to a large serving platter, top with remaining caramelized onions, scallion tops, and parsley.
- Add lemon wedges and serve with a bowl of yogurt tahini sauce or Greek yogurt.
Notes
For leftovers, allow to cool before storing in an airtight container for up to 3-4 days. Freeze for longer storage, up to 3 months. Reheat in the microwave or stovetop, adding water if needed.