Middle Eastern · Dinner
Lentil and Rice with Crispy Onions
Brown lentils and basmati rice simmered together with cumin and onions until tender, finished with a generous pile of deeply caramelized crispy onions on top. A Levantine mujadara-style dish built on slow-cooked alliums, warm spice and earthy pulses, served with a side of yogurt.
$3
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
512Calories
20.7gProtein
12.1gFat
77.1gCarbs
8.9gSugar
16.9gFiber
1340mgSodium
1.3mgChol
1.8gSat Fat
1065mgPotassium
118mgCalcium
7.8mgIron
0mcgVitamin B12
12mgVitamin C
vegetarian
low-cholesterol
high-fiber
herb-salt
all-time-classics
vegan
Instructions
1
Prep
Rinse the lentils and rice separately under cold water, slice the onion into half-moons, and mince the garlic.
2
Simmer
Put the lentils in a saucepan with water over high heat, bring to a boil, then reduce to medium-low and simmer uncovered for 15 minutes until tender.
3
Simmer
Stir the rinsed rice into the lentils, cover, and simmer over low heat for 15 minutes until the water is absorbed.
4
Crisp
Heat 1 tablespoon olive oil in a skillet over medium heat, add half the onions, and cook, stirring occasionally, for 12 to 15 minutes until deeply browned.
5
Sweat
Add the remaining oil, remaining onions, garlic, and cumin to the skillet over medium-low heat, cooking for 5 minutes until soft and golden.
6
Build
Fold the cumin-onion mixture into the cooked lentils and rice, season with salt and pepper, and stir for 1 minute.
7
Plate
Spoon the lentil mixture onto a plate, pile the crispy onions on top, add a dollop of yogurt, and scatter cilantro over the dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g dried brown lentils
- 90g90g basmati rice
- 22 medium onion
- 4 tbsp4 tbsp olive oil, divided
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp black pepper
- 1 tsp1 tsp salt, plus more to taste
- 480ml480ml water
- 4 tbsp4 tbsp plain yogurt, to serve
- 2 tbsp2 tbsp cilantro, to garnish
