This comforting lentil and rice dish brings together caramelized onions, aromatic spices, and tender grains for a hearty meal packed with flavor. Slowly cooking the onions until golden and sweet gives the dish a rich, savory base, while the lentils and basmati rice simmer to fluffy perfection in broth. Serve it with a cool yogurt and cucumber salad for a delicious, nourishing plate that feels like home.
Family of 6
20 minutes
60 minutes
Main
Olive Oil
2 cups brown lentils, rinsed and soaked if needed
1 cup white basmati rice, washed and soaked
2 large yellow onions, thinly sliced
2 tsp salt
2 tsp black pepper
2 tsp ground cumin
6 cups water (or broth)
Add a generous amount of olive oil to a pan. Add the sliced onions and cook on low heat. Sprinkle salt on top while they cook.
Cook until the onions are caramelized and deep golden brown, about 20–30 minutes.
Remove some caramelized onions from the pan and set them aside on a plate lined with a paper towel to use as garnish.
Add 1/4 cup of water to the remaining onions in the pan and mash them down.
Add the brown lentils and white rice.
Add the seasonings — salt, black pepper, and cumin — and mix well.
Pour in 6 cups of water or broth and stir again.
Bring to a light boil, then cover and simmer until all the liquid is absorbed.
Enjoy with a yogurt and cucumber salad.
