Recipe by jessi-ryan
This recipe is adapted from "What to Cook" cookbook. Other than slicing the onions, it doesn't take a lot of prep time. This is what I make when I come home from work hungry and exhausted and want something yummy and filling for dinner.
Top Review by spatchcock
AWESOME! I made this last night for dinner. I used regular small brown lentils and brown rice--which, unfortunately, took longer to cook and still wasn't quite done. A word to the wise: you may need a bit of broth or water if you use heavy-duty brown rice in this recipe. But it was great! I also added about 6 cloves of garlic because I'm a garlic freak. This was wonderful--I'll make it very often. Thanks for posting!
- 3 tablespoons olive oil
- 3 medium onions, sliced (not diced)
- 3 1⁄2 cups water
- 1 cup lentils
- 1 cup rice
- 1 teaspoon salt
- 2 teaspoons cumin
Directions See How It's Made
- Heat olive oil in skillet, saute the onions with 1 tsp cumin until lightly browned (can add some garlic too, if desired).
- Remove 1/3 of the onions and set aside.
- Continue cooking the rest of the onions until dark brown and black in places.
- In the meantime, bring water to a boil in a saucepan, add the lentils, reduce heat, and cover, simmering for 15 minutes.
- To the lentils, add the 1/3 lightly browned onions, rice, salt, and remaining 1 tsp cumin.
- Cover and simmer 15 minutes or until rice is tender.
- Remove from heat and stir in the well-browned onions.
- Cover and let stand for 5-10 minutes.
- Especially good with chopped lettuce, tomatoes, and a dollop of yogurt or sour cream on top.
- Also good with cooked spinach.