Middle Eastern · Dinner
Lentil and Rice with Crispy Onions
Red lentils and basmati rice are simmered together with cumin and cinnamon, then topped with deeply caramelized crispy onions. Finished with fresh parsley and a squeeze of lemon, this gluten-free Middle Eastern dish balances earthy spice with sweet, browned onion crunch.
$3
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
523Calories
17.3gProtein
15.6gFat
78.4gCarbs
5.8gSugar
13.9gFiber
620mgSodium
0mgChol
2.2gSat Fat
680mgPotassium
75mgCalcium
5.4mgIron
0mcgVitamin B12
12mgVitamin C
Goes well with
Amber ale or pale ale
local
Ayran
international
vegetarian
vegan
gluten-free
egg-free
high-fiber
gluten-free
Instructions
1
Prep
Rinse the red lentils and basmati rice together in a fine sieve under cold water until the water runs clear. Slice the onion thinly into rings.
2
Fry
Heat 1 tablespoon olive oil in a small skillet over medium heat. Fry the onion rings, stirring occasionally, until deep golden brown and crisp at the edges, 12–15 minutes. Transfer to a paper towel-lined plate.
3
Bloom
Add the remaining 1 tablespoon olive oil to a small saucepan over medium heat. Stir in the cumin and cinnamon, cooking 30 seconds until fragrant, then add the lentils, rice, water and salt. Bring to a boil over high heat, then reduce to low, cover and simmer 18–20 minutes until the water is absorbed and the rice and lentils are tender.
4
Rest
Remove from heat and let stand covered for 5 minutes so the rice finishes steaming and separates easily.
5
Plate
Fluff the rice and lentils with a fork onto a plate, scatter the crispy onions and parsley on top, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.6 oz100g dried red lentils
- 1/2 cup100g dry basmati rice
- 22 small onion
- 4 tbsp4 tbsp olive oil, divided
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 2 cup480ml water
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp fresh parsley
- 22 lemon wedge
