Prep 15 mins
Cook 1 hr
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!
- 59.14 ml extra virgin olive oil, divided
- 6 large yellow onions
- 1064.65 ml water
- 295.73 ml brown lentils
- 295.73 ml long-grain rice
- 4.92 ml salt
- 1.23 ml black pepper
- plain yogurt
- 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.
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.
We all love this healthy and great-tasting dish! My Syrian brother-in-law first introduced it to us (I believe he called it m'jedereh) and we've been enjoying it ever since. Mike your version is just as good. I added some cumin and allspice as well, and served with greek yoghurt on the sides. For anyone who hasn't tried this recipe and is considering it - first of all, make it - it's delicious! Secondly, yes, you really need all that onion. ;-)
Delicious just the way we eat. I added some cumin and tumeric and a little butter. Thanks mike. Made for Ramadan Tag 2009.