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Palestinian Lentils and Rice With Crispy Onions

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“This is so delicious and so simple. It's a little exotic, very flavorful, and will make your kitchen smell wonderful as it cooks - and my preference is to add extra cumin! I've never made it without first soaking the rice and lentils, but the dish could surely be adapted to no-soaking if you're looking to cut some of the prep time.”
3hrs 45mins

Ingredients Nutrition


  1. Soak lentils in water for 3 hours; drain.
  2. Soak rice in water for 1/2 hour; drain.
  3. Saute onions in a large skillet for about 15 minutes, or until very brown and crisp.
  4. Remove onions to a plate lined with paper towels to drain.
  5. Turn heat to medium-high and add lentils and rice to skillet; saute quickly in the browned-onion-flavored oil, adding cumin, salt and pepper.
  6. Add 3 cups of water and bring to a boil.
  7. Cover very tightly and then cook on very low heat for about 20 to 25 minutes.
  8. To serve, fluff up rice and lentils and top with the crispy browned onions.

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