Lentils and Rice

 

This dish has the caramelized onions.

LENTILS AND RICE 

shared by Cris Watson

Makes about 4 cups 

NOTE: this dish is very good if you just saute the onions rather than caramelize them. Also, sliced fresh green onions are also good in place of the caramelized or saute onions.

INGREDIENTS

2 cups water

½ of a medium onion, diced

1 cloves garlic, minced

½ tablespoon olive oil

½ cup green or brown lentils, uncooked

½  cup long grain rice, uncooked

1 medium onion thinly sliced 

½ teaspoon salt

1/4 teaspoon black pepper

½ teaspoon coriander

1/4 teaspoon chili power

1/8 teaspoon paprika

GARNISH - OPTIONAL

1 bunch fresh parsley

2 stalks of green onion

1 lemon

½ cup plain Greek yogurt

PREPARATION

If making the caramelized onions, heat 1/2 tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.  NOTE: This will take about 30 minutes. The onions should become very dark and somewhat sticky when finished. Stir often to avoid burning.

1.    Rinse the lentils in cold water and put in a large pot with the 2 cups of water, salt, and pepper.

2.    In a separate pot, saute the diced onion and minced garlic in 1/2 tablespoon of olive oil until translucent, about 5 minutes.

3.    Add the saute onions and garlic to the lentils and bring to a boil.

4.    Cover with a lid and simmer for 10 minutes.

5.    Add the rice and remaining spices to the lentils. Stir.  

6.    Cover with a lid and cook covered for about 15 minutes, or until rice is cooked.  If rice is not tender after 15 minutes, add a little more water (not more than 1/4 cup) and continue cooking.

Serve the lentils and rice topped with the caramelized onions or chopped green onions.  You can also add chopped fresh parsley, lemon wedges, and Greek yogurt as a garnish, if desired.

A great side dish!

Free clipart courtesy of Dover Press