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Video recipe

About this recipe

✨

Recipe highlight

Why you’ll love it

One pot comfort with big flavor, golden onions, warm spices, and a cozy Middle Eastern soul ✨

Ingredients

• For the lentils and rice
• 🫘 200 g brown or green lentils, rinsed (1 cup / 7 oz)
• 🍚 180 g basmati rice, rinsed (1 cup / 6.3 oz)
• 🫒 45 ml olive oil (3 tbsp / 1½ fl oz)
• 🧅 400 g yellow onions, thinly sliced (3 large / 14 oz)
• 🧄 6 g garlic, minced (2 cloves / 0.2 oz)
• 🌿 3 g ground cumin (1 tsp / 0.11 oz)
• 🌿 2 g ground coriander (½ tsp / 0.07 oz)
• 🌶️ 2 g smoked paprika (½ tsp / 0.07 oz)
• 🧂 7 g fine sea salt, to taste (1¼ tsp / 0.25 oz)
• ⚫ 2 g black pepper (½ tsp / 0.07 oz)
• 🍃 1 bay leaf
• 💧 900 ml water (3¾ cups / 30 fl oz)
• To serve
• 🍋 Lemon wedges
• 🌿 Chopped parsley, optional

Preparation

• 1 Caramelize the onions Heat 45 ml olive oil (3 tbsp / 1½ fl oz) in a wide pot over medium heat. Add sliced onions and a pinch of salt. Cook for 18 minutes, stirring often, until deep golden brown and sweet. Transfer half the onions to a plate for topping.
• 2 Bloom the aromatics To the onions left in the pot, add minced garlic, cumin, coriander, and smoked paprika. Stir for 30 seconds until fragrant.
• 3 Simmer the lentils Add lentils, bay leaf, and 900 ml water (3¾ cups / 30 fl oz). Bring to a gentle boil, then reduce to a steady simmer and cook for 12 minutes.
• 4 Add the rice Stir in the rinsed basmati rice, remaining salt, and black pepper. Cover with a tight lid, reduce heat to low, and cook for 15 minutes.
• 5 Rest Turn off the heat and let the pot rest, covered, for 10 minutes so the rice finishes steaming.
• 6 Fluff and serve Remove the bay leaf. Fluff gently with a fork. Pile the reserved caramelized onions on top, add parsley if you like, and serve with lemon wedges.

Timing details

Nutrition

Estimated values per serving.

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