Lentils and Rice with Caramelized Onions
Instructions:
This Middle Eastern staple is a vegetarian one-pot meal,
easy, highly seasoned, and filling. Omit the caramelized
onions if you’re pressed for time, but they’re really sensational.
3 tablespoons olive oil
1 medium onion, chopped, plus 1 large or 2 medium
onions, halved and sliced
1 teaspoon minced garlic
1 teaspoon ground cumin
Salt and freshly ground black pepper
2 cups lentils, washed and picked over
About 6 cups chicken, beef, or vegetable stock or water, warmed
1 cup long- or short-grain rice
Chopped fresh parsley leaves for garnish
MAKES: 4 servings
TIME: About 45 minutes
- Put 1 tablespoon of the oil in a large, deep saucepan over medium heat. When hot, add the chopped onion and cook until it begins to become tender, about 5 minutes. Add the garlic, cumin, and some salt and pepper and cook for 3 minutes more. Add the lentils, stir, and add about 4 cups liquid.
- Cook, stirring occasionally, until the lentils begin to soften, about 20 minutes. Add enough of the stock or water so that the lentils are covered by about an inch of liquid. Stir in the rice. Cover and turn the heat to low.
- Meanwhile, put the remaining 2 tablespoons oil in a medium skillet over medium-high heat. When hot, cook the onion slices, stirring frequently, until they are dark brown but not burned, about 15 minutes. Scoop out the onions and let them drain on paper towels while you finish cooking the lentils and rice.
- Check the rice and lentils after 20 minutes. When both are tender and the liquid is absorbed, the dish is ready. If the lentils and rice are not tender, add more liquid, cover, and cook for a few more minutes. If the rice and lentils are soft and there is much liquid remaining, raise the heat a bit and cook, uncovered, stirring, until it evaporates. Taste and adjust the seasoning if necessary and serve, garnished with the caramelized onions and parsley.