Lentils and Rice with Caramelized Onions
Savor the comforting flavors of the classic Middle Eastern-inspired dish, Lentils and Rice with Caramelized Onions. This hearty and budget-friendly recipe combines tender brown or green lentils and fluffy basmati rice, perfectly seasoned with warm spices like cumin and cinnamon for an aromatic boost. The true star, however, is the deeply golden, caramelized onions, which add a rich sweetness that ties the dish together. With just a handful of pantry staples and simple preparation steps, this vegan and gluten-free meal is a satisfying choice for weeknight dinners or meal prep. Serve it as a standalone dish or pair it with a crisp salad for a wholesome feast. Don't forget the optional parsley garnish for a fresh pop of color and flavor!
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Recipe Information
Ingredients
- 1 cup Brown or green lentils
- 1 cup Long-grain or basmati rice
- 4 cups Water
- 3 large Yellow onions
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Ground cumin
- 0.25 teaspoon Ground cinnamon
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Rinse the lentils under cold running water and pick through them to remove any debris or stones. Set aside.
Peel and thinly slice the onions into half-moons.
In a medium saucepan, bring 4 cups of water to a boil. Add the lentils and 1/2 teaspoon of salt. Reduce the heat to a simmer and cook for 15 minutes. The lentils should be tender but not falling apart. Drain and set aside.
In the same saucepan, bring 2 cups of water to a boil. Add the rice, 1/2 teaspoon of salt, and the ground cumin. Reduce the heat to a low simmer, cover, and cook for 15-18 minutes until the rice is tender and the water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
While the lentils and rice are cooking, heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook for 25-30 minutes, stirring occasionally, until they are golden brown and caramelized. If the onions start to stick, add a splash of water to deglaze the pan.
Once the onions are caramelized, remove half of them from the pan and set aside for topping the dish.
In the same skillet, add the cooked lentils to the remaining onions. Stir in the ground cinnamon and black pepper, and adjust seasoning with more salt if needed. Cook for 2-3 minutes to combine the flavors.
Fluff the cooked rice with a fork and gently fold it into the lentil and onion mixture. Mix well but be careful not to mash the lentils.
Transfer the lentil and rice mixture to a serving platter or bowl. Top with the reserved caramelized onions.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3593 mg | 156% | |
| Total Carbohydrate | 94.9 g | 35% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 19.4 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 785 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
