Palestinian Lentils and Rice With Crispy Onions
This is so delicious and so simple. It's a little exotic, very flavorful, and will make your kitchen smell wonderful as it cooks - and my preference is to add extra cumin! I've never made it without first soaking the rice and lentils, but the dish could surely be adapted to no-soaking if you're looking to cut some of the prep time.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 1/2 cup olive oil
- 2 teaspoons salt
- 1 cup dried lentils
- 1 cup jasmine rice
- 2 medium onions thinly sliced
- 1 teaspoon cumin (or more to taste i prefer more)
- black pepper (i like lots!)
- Carbohydrate 83.5754033333333 g
- Cholesterol 0 mg
- Fat 7.76928667526746 g
- Fiber 18.7518333328565 g
- Protein 19.04945 g
- Saturated Fat 1.14362666785426 g
- Serving Size 1 1 serving(s) (174g)
- Sodium 8.50966666683868 mg
- Sugar 64.8235700004768 g
- Trans Fat 0.363996666899577 g
- Calories 484 calories
Soak lentils in water for 3 hours; drain. Soak rice in water for 1/2 hour; drain. Saute onions in a large skillet for about 15 minutes, or until very brown and crisp. Remove onions to a plate lined with paper towels to drain. Turn heat to medium-high and add lentils and rice to skillet; saute quickly in the browned-onion-flavored oil, adding cumin, salt and pepper. Add 3 cups of water and bring to a boil. Cover very tightly and then cook on very low heat for about 20 to 25 minutes. To serve, fluff up rice and lentils and top with the crispy browned onions.
