one-pot dinner · One pan
Lebanese Lentils and Rice with Deeply Browned Onions
Lentils, rice, and onions do not need much help, but the onions do need time. Let them get properly dark and sweet; pale, hurried onions are just wearing a costume.
Major allergens listed: None in the authored ingredients
Based on the authored ingredients. Check packaged ingredient labels and cross-contact information if allergies matter.
Instructions
- Brown the onions. Heat the olive oil in a heavy Dutch oven over medium heat. Add the onions and 1/2 teaspoon of the salt. Cook, stirring every few minutes and lowering the heat if they threaten to scorch, until very soft, deep brown, and Simmer a liquid so some water evaporates, concentrating the flavor and often thickening it. substantially. This takes patience, roughly 30 to 35 minutes; onions do not respond well to motivational speeches.
- Reserve some onions. Transfer about half of the browned onions to a plate for topping. Leave the remaining onions and oil in the pot.
- Start the lentils. Add the lentils, water, cumin, black pepper, and remaining 1 teaspoon salt to the pot. Bring to a boil over medium-high heat, then reduce to a steady Cook in liquid with gentle, occasional bubbles—not a full rolling boil.. Cook uncovered until the lentils are beginning to soften but still firm in the center, 15 to 18 minutes.
- Cook the rice with the lentils. Stir in the rinsed rice. Return the liquid to a gentle Cook in liquid with gentle, occasional bubbles—not a full rolling boil., cover tightly, and cook over low heat until the rice and lentils are tender and the liquid is absorbed, 18 to 20 minutes. Avoid lifting the lid repeatedly; the pot has enough problems already.
- Rest and serve. Remove the pot from the heat and let it stand, covered, for 10 minutes. Use a fork to gently separate cooked grains without crushing or mashing them. gently with a fork, then spoon the reserved browned onions over the top. Serve with lemon wedges, if using.
Lentil timing
Use standard brown or green lentils, not red lentils, which break down too quickly here. If your lentils are old and remain firm after the rice is cooked, add 1/4 cup hot water, cover, and cook over low heat until tender.
Storage and reheating
Cool leftovers promptly and refrigerate in a covered container within 2 hours. Refrigerate for up to 4 days. Reheat until steaming hot throughout, adding a spoonful of water if the rice has tightened up.
Caramelized onion boost
Make an additional 1/2 pound of onions if you want a thicker onion layer on top. Brown them separately only if your pot is too crowded; overcrowding steams them, which is not the assignment.
Spiced version
Add 1/2 teaspoon ground allspice with the cumin for a warmer, more aromatic pot.
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