Middle Eastern · Dinner
Lentil and Rice with Crispy Onions (Gluten-Free)
Red lentils and basmati rice are simmered together with cumin and cinnamon, then topped with deeply caramelized crispy onions. Finished with fresh parsley and a squeeze of lemon, this gluten-free Middle Eastern dish balances earthy spice with sweet, browned onion crunch.
$3
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
523Calories
17.3gProtein
15.6gFat
78.4gCarbs
5.8gSugar
13.9gFiber
620mgSodium
0mgChol
2.2gSat Fat
680mgPotassium
75mgCalcium
5.4mgIron
0mcgVitamin B12
12mgVitamin C
vegetarian
vegan
gluten-free
egg-free
high-fiber
gluten-free
Instructions
1
Prep
Rinse the red lentils and basmati rice together in a fine sieve under cold water until the water runs clear. Slice the onion thinly into rings.
2
Fry
Heat 1 tablespoon olive oil in a small skillet over medium heat. Fry the onion rings, stirring occasionally, until deep golden brown and crisp at the edges, 12–15 minutes. Transfer to a paper towel-lined plate.
3
Bloom
Add the remaining 1 tablespoon olive oil to a small saucepan over medium heat. Stir in the cumin and cinnamon, cooking 30 seconds until fragrant, then add the lentils, rice, water and salt. Bring to a boil over high heat, then reduce to low, cover and simmer 18–20 minutes until the water is absorbed and the rice and lentils are tender.
4
Rest
Remove from heat and let stand covered for 5 minutes so the rice finishes steaming and separates easily.
5
Plate
Fluff the rice and lentils with a fork onto a plate, scatter the crispy onions and parsley on top, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.6 oz100g dried red lentils
- 1/2 cup100g dry basmati rice
- 22 small onion
- 4 tbsp4 tbsp olive oil, divided
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 2 cup480ml water
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp fresh parsley
- 22 lemon wedge
