Recipe by Outta Here
This can be served either warm or room temperature as an appetizer (good with toasted pita chips), or as a side to chicken. As suggested by some reviewers, add cumin and allspice to taste, if desired!
Top Review by UmmBinat
I add cumin & allspice and we serve ours this way as well rather than a typical way with a tomato sauce. I do like to add a bit of brown sugar to the caramelized onions for the top. Reviewed for Everyday's a Holiday March 2010.
- 1⁄4 cup extra virgin olive oil, divided
- 6 large yellow onions
- 4 1⁄2 cups water
- 1 1⁄4 cups brown lentils
- 1 1⁄4 cups long-grain rice
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- plain yogurt
Directions See How It's Made
- Peel and slice onions vertically.
- Heat 3 tablespoons oil in a large skillet over medium-low heat.
- Add onion; cover and cook 15 minutes or until soft, stirring occasionally.
- Uncover and increase heat to medium; cook 25 minutes or until golden brown, stirring occasionally. Reduce heat to low and keep onions warm.
- While onion cooks, bring water to a boil in a large saucepan.
- Add lentils; return to a boil and reduce heat to keep at a low boil and cook 20 minutes.
- Stir in 1/2 cup caramelized onion, rice, salt, and pepper. Cover, and cook over medium-low heat for 25 minutes, until lentils and rice are tender.
- Spoon lentils and rice into a shallow dish; top with remaining onion.
- Drizzle remaining oil over lentils. Serve with yogurt, if desired.