Recipe courtesy of David Rosengarten
Lebanese Rice and Lentils with Caramelized Onions
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 269
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 30
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 300
- Total: 1 hr 5 min
- Prep: 5 min
- Cook: 1 hr
Ingredients
1 cup green or brown lentils
1 quart cold water
3 large white onions, sliced thinly
1/2 cup of olive oil
1/2 cup basmati or other long grain rice
1 teaspoon salt
1 teaspoon allspice
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