Recipe courtesy of David Rosengarten
Save Recipe Print
Total:
1 hr 5 min
Prep:
5 min
Cook:
1 hr
Yield:
8 servings

Ingredients

Directions

Bring the lentils to a boil in the water and simmer, skimming, about 25 minutes, or until nearly tender. Drain the lentils, reserving 1 1/2 cups of cooking liquid. Add more liquid if necessary to make 1 1/2 cups.

Cook the onions in the olive oil for about 5 minutes. Then remove 1 1/2 cups of the onions and cook the rest until they caramelize and begin to get crisp, about 5 to 7 minutes more. Drain the caramelized onions on paper towels.

Add to the saucepan the cooked lentils, the reserved liquid, the softened onions, and the basmati rice, salt and allspice. Cook over low heat, covered, until rice is tender, about 20 minutes. Top with caramelized onions.

Recommended drink: Arak

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Lebanese Lentils, Rice and Caramelized Onions (Mujadara)

Recipe courtesy of Aarti Sequeira

Lentil and Rice Salad

Recipe courtesy of Giada De Laurentiis

Middle Eastern Rice and Lentils

Recipe courtesy of Food Network Kitchen

Caramelized Onions and Lentil Rice

Recipe courtesy of Ingrid Hoffmann

Egyptian Lentils and Rice (Koushry)

Recipe courtesy of Tanya Holland

Browse Reviews By Keyword

          Latest Stories