Description
A comforting one-pot meal of lentils and rice that comes together in just 30 minutes. Perfect for busy weeknights!
Ingredients
Scale
- 4 large onions
- 1 tablespoon olive oil
- 1 tablespoon sugar
- ¾ teaspoon salt
- 1 cup water
- 1 tablespoon vinegar (apple cider or balsamic)
- 1 cup dried lentils (green or brown)
- ½ cup basmati rice
- 3 cups water + ½ teaspoon salt (for the rice)
- 1 tablespoon extra virgin olive oil
- 4 scallions, finely chopped
- 2 cloves garlic, pressed or grated
- 1 teaspoon paprika
- 1 teaspoon coriander
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon turmeric powder (optional)
- ⅛ teaspoon red pepper flakes (or more to taste)
- ½ teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
- 2 tablespoons flat-leaf parsley, chopped
- 2 tablespoons cilantro (optional)
- 4 wedges lemon
- 1 cup yogurt tahini sauce (or plain Greek yogurt)
Instructions
- Slice your onions, then toss them in a large pot with 1 tablespoon of olive oil over medium heat. Add salt and sugar, and sauté for about 5 minutes until they start to soften. Add 1 cup of water and let it simmer, reducing the heat for about 20 minutes. Stir in the vinegar and set the onions aside.
- Bring 4 cups of water to a boil in the same pot. Add salt and 1 cup dried lentils, simmering for about 15-30 minutes until tender but not mushy. Drain and set aside.
- Boil 3 cups of water with a sprinkle of salt in another pot. Once boiling, add ½ cup basmati rice, reduce heat, cover, and cook for about 8-10 minutes until all water is absorbed. Drain and set aside.
- Heat 1 tablespoon extra virgin olive oil in the same pot. Sauté 4 chopped scallions for 2 minutes, then add garlic and all spices, sautéing until fragrant for about 1 minute. Stir in lentils and rice along with half the caramelized onions and some chopped herbs. Season to taste.
- Transfer the lentils and rice to a serving platter. Top with remaining caramelized onions, scallion tops, fresh herbs, lemon wedges, and drizzle with yogurt tahini sauce or a dollop of Greek yogurt.
Notes
This dish keeps well in the fridge for 3-5 days and is freezer-friendly for up to 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 18g
- Protein: 18g
- Cholesterol: 0mg