Description
A comforting Middle Eastern dish made with lentils, rice, and caramelized onions—simple, hearty, and full of bold, earthy flavor.
Ingredients
1 cup brown or green lentils, rinsed
3/4 cup long-grain white rice (or basmati)
3 large yellow onions, thinly sliced
1/4 cup olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon (optional)
Salt and black pepper, to taste
4 cups water or vegetable broth
Instructions
In a large skillet or saucepan, heat olive oil over medium heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, until deeply caramelized—about 30–40 minutes. Set aside half for topping.
While onions cook, place lentils in a medium saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes (they should be just tender).
Add rice, 2 more cups of water (or broth), cumin, cinnamon (if using), salt, and pepper. Stir and bring to a boil.
Reduce heat to low, cover, and simmer for 15–20 minutes until rice and lentils are cooked and liquid is absorbed.
Stir in half of the caramelized onions.
Serve warm, topped with the remaining onions.
Notes
Great served with plain yogurt, cucumber salad, or a squeeze of lemon juice.
Use red lentils for a softer texture, though green or brown hold up better.
Can be made ahead and reheats beautifully.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course or Side Dish
- Method: Stovetop
- Cuisine: Middle Eastern
