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Comforting Lentils and Rice with Caramelized Onions Recipe

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4.3 from 15 reviews

A comforting and aromatic dish combining tender lentils and fluffy rice infused with warming spices and topped with caramelized onions and fresh herbs. Perfect as a hearty vegetarian main or side, served with lemon wedges and creamy labaneh or Greek yogurt for added richness.

Ingredients

Lentils and Rice

  • 1 cup brown or green lentils
  • 1.5 cups rice (adjust timing if using whole grain)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cinnamon
  • ½ teaspoon chili powder (optional)
  • 2 garlic cloves, minced (optional)
  • 1 onion, finely chopped
  • 2 tablespoons salt, plus more to taste
  • 4 tablespoons oil, divided

For Topping and Serving

  • 1 onion, sliced into half-moons (optional but recommended)
  • ½ bunch chopped cilantro or parsley
  • Lemon wedges
  • Labaneh or Greek yogurt (optional)

Instructions

  1. Prepare the lentils: Rinse lentils and soak in 4 cups of water for 20 minutes. If skipping soaking, increase cooking time later.
  2. Prepare aromatics: Mince garlic finely and chop onion finely.
  3. Toast spices and sauté onions: Heat 2 tablespoons oil in a large heavy-bottomed pot. Add cumin, coriander, cinnamon, garlic, and chili powder if using. Toast spices lightly for about a minute, then add chopped onions. Stir to coat and sauté until onions turn golden, about 10 minutes, stirring occasionally.
  4. Cook lentils: Drain soaked lentils. Add 1 cup lentils to the pot with spices and onions, cover with enough water to coat lentils plus one more cup, and add 1 teaspoon salt. Bring to medium-high heat and cook for 20 minutes if soaked, or 25-30 minutes if not soaked, until lentils are tender but not mushy.
  5. Prep rice while lentils cook: Rinse rice repeatedly in cold water until water runs clear. Soak rice in 4 cups water.
  6. Cook rice with lentils: When lentils are done, add rice, 1 teaspoon salt, and 2 cups water (or 2.5 cups for whole grain rice) to the pot. Cover with a lid, bring to a boil over medium-high heat, then reduce to very low heat and cook for about 25 minutes until rice is cooked and water evaporation is mostly complete.
  7. Let rice rest: Fluff rice gently with a fork, cover, and let rest for 10 minutes off heat.
  8. Caramelize onions (optional): While rice cooks, heat remaining 2 tablespoons of oil in a pan. Add sliced onions, cook on low-medium heat until deeply browned and caramelized, stirring occasionally.
  9. Finish and serve: Finely chop cilantro or parsley. Transfer lentils and rice to a large serving platter and gently mix. Top with fresh herbs and caramelized onions. Adjust salt to taste. Serve with additional herbs, lemon wedges, and labaneh or Greek yogurt if desired.

Notes

  • Soaking lentils reduces cooking time but is optional.
  • Adjust the rice quantity and cooking time if using whole grain rice; double spices for stronger flavor.
  • Caramelized onions add a rich sweetness and are highly recommended.
  • Use fresh lemon wedges and herbs to brighten the dish before serving.
  • Labaneh or Greek yogurt adds creaminess and balances spices; omit for a vegan option.

Find it online: https://simpleplatter.com/comforting-lentils-and-rice-with-caramelized-onions-recipe/