“This recipe is adapted from "What to Cook" cookbook. Other than slicing the onions, it doesn't take a lot of prep time. This is what I make when I come home from work hungry and exhausted and want something yummy and filling for dinner.”
READY IN:
40mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in skillet, saute the onions with 1 tsp cumin until lightly browned (can add some garlic too, if desired).
  2. Remove 1/3 of the onions and set aside.
  3. Continue cooking the rest of the onions until dark brown and black in places.
  4. In the meantime, bring water to a boil in a saucepan, add the lentils, reduce heat, and cover, simmering for 15 minutes.
  5. To the lentils, add the 1/3 lightly browned onions, rice, salt, and remaining 1 tsp cumin.
  6. Cover and simmer 15 minutes or until rice is tender.
  7. Remove from heat and stir in the well-browned onions.
  8. Cover and let stand for 5-10 minutes.
  9. Serve!
  10. Especially good with chopped lettuce, tomatoes, and a dollop of yogurt or sour cream on top.
  11. Also good with cooked spinach.

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