Ingredients
- 1 cup brown lentils
- 2 cups water for parcooking lentils
- 5 tablespoons olive oil divided
- 2 large yellow onions thinly sliced
- 1 cup long-grain basmati rice rinsed
- 2 cups water for cooking rice and lentils
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon salt plus extra to taste
- Fresh parsley chopped (for garnish)
Instructions
- Rinse the lentils and let them soak in water for 10 minutes, then drain. In a medium saucepan, add the lentils, 2 cups water, and a pinch of salt. Bring to a boil and simmer for 8-10 minutes until tender yet firm.
- Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add the thinly sliced onions with a pinch of salt and cook slowly for 20-25 minutes, stirring often, until they are deeply caramelized and golden brown.
- In a large pot, combine the rinsed rice with the parcooked lentils, 2 cups water, cumin, and additional salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes until both rice and lentils are tender.
- Remove the pot from heat and let it stand, covered, for 5 minutes. Stir in the caramelized onions and drizzle with the remaining 2 tablespoons olive oil. Fluff gently with a fork and serve warm, garnished with parsley.
