Description

Ingredients

• 🫘 Brown/green lentils, dry: 250 g (1¼ cups / 8.8 oz) Original: 🫘 Brown/green lentils, dry: 250 g (1¼ cups / 8.8 oz)
• 🌾 Long-grain rice (rinsed): 200 g (1 cup / 7.1 oz) Original: 🌾 Long-grain rice (rinsed): 200 g (1 cup / 7.1 oz)
• 🧅 Yellow onions, thinly sliced: 600 g (4 cups packed / 1.3 lb) Original: 🧅 Yellow onions, thinly sliced: 600 g (4 cups packed / 1.3 lb)
• 🫒 Olive oil: 45 ml (3 tbsp / 1.5 fl oz) Original: 🫒 Olive oil: 45 ml (3 tbsp / 1.5 fl oz)
• 🧄 Garlic, minced: 6 g (2 cloves / 0.2 oz) Original: 🧄 Garlic, minced: 6 g (2 cloves / 0.2 oz)
• 🧂 Fine salt: 10 g (1¾ tsp / 0.35 oz) Original: 🧂 Fine salt: 10 g (1¾ tsp / 0.35 oz)
• 🌶️ Ground cumin: 3 g (1 tsp / 0.11 oz) Original: 🌶️ Ground cumin: 3 g (1 tsp / 0.11 oz)
• 🌿 Ground coriander or allspice (optional): 1 g (½ tsp / 0.04 oz) Original: 🌿 Ground coriander or allspice (optional): 1 g (½ tsp / 0.04 oz)
• 💧 Water or light veg stock: 1.2 l (5 cups / 40 fl oz) Original: 💧 Water or light veg stock: 1.2 l (5 cups / 40 fl oz)
• 🍋 To serve: lemon wedges, chopped parsley, black pepper Original: 🍋 To serve: lemon wedges, chopped parsley, black pepper

Preparation

• Caramelize the onions Heat 30 ml (2 tbsp) oil in a wide pan over medium. Add onions and ½ tsp salt, cook 18–22 min, stirring, until deep golden. Reserve ⅓ for topping.
• Start the lentils In a pot, combine lentils and 800 ml (3⅓ cups) water. Bring to a boil, then simmer 12 min until just tender (not soft). Drain if much water remains.
• Build the pot Return lentils to the pot with rinsed rice, cumin, coriander/allspice, garlic, remaining 15 ml (1 tbsp) oil, the sautéed onions, 10 g salt (adjust), and 400 ml (1⅔ cups) fresh water (liquid should sit ~1 cm above rice).
• Cook Bring to a gentle boil, cover, reduce heat to low, and cook 12–14 min until liquid is absorbed.
• Steam & finish Turn off heat, keep covered 10 min. Fluff with a fork. Top with the reserved onions, parsley, pepper, and a squeeze of lemon.

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