Recipe by EdsGirlAngie
This is so delicious and so simple. It's a little exotic, very flavorful, and will make your kitchen smell wonderful as it cooks - and my preference is to add extra cumin! I've never made it without first soaking the rice and lentils, but the dish could surely be adapted to no-soaking if you're looking to cut some of the prep time.
Top Review by Caromcg
Definitely a hit! Followed recipe exactly (but doubled it for a buffet dinner party). Nice that the dish appealed to everyone - young kids, adults, vegetarians and non. Will definitely be one of my go-to's from here on out. Easy too, but one caveat: the onions take much longer to crisp (wo/ burning) than one might expect - well over an hour.
- 236.59 ml jasmine rice
- 236.59 ml dried lentils
- 118.29 ml olive oil
- 2 medium onions, thinly sliced
- 4.92 ml cumin (or more to taste, I prefer more)
- 9.85 ml salt
- black pepper (I like lots!)
Directions See How It's Made
- Soak lentils in water for 3 hours; drain.
- Soak rice in water for 1/2 hour; drain.
- Saute onions in a large skillet for about 15 minutes, or until very brown and crisp.
- Remove onions to a plate lined with paper towels to drain.
- Turn heat to medium-high and add lentils and rice to skillet; saute quickly in the browned-onion-flavored oil, adding cumin, salt and pepper.
- Add 3 cups of water and bring to a boil.
- Cover very tightly and then cook on very low heat for about 20 to 25 minutes.
- To serve, fluff up rice and lentils and top with the crispy browned onions.