Lentils with Burnt Onions
Elevate the humble lentil to new heights with this flavor-packed recipe for Lentils with Burnt Onions. This hearty, plant-based dish combines tender brown or green lentils with the deep, smoky sweetness of caramelized onions taken just to the edge of char. Infused with warming spices like cumin, turmeric, and paprika, and brightened with a squeeze of fresh lemon juice, this protein-rich recipe delivers on both taste and nutrition. Perfect as a comforting main or side dish, it’s finished with a garnish of crispy onions and fresh herbs, making it as visually stunning as it is delicious. Quick to prepare and easy to customize, this one-pan recipe is a weeknight favorite that pairs wonderfully with rice, flatbreads, or a simple salad.
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Recipe Information
Ingredients
- 200 g Brown or green lentils
- 1000 ml Water
- 1 piece Bay leaf
- 1 tsp Salt
- 2 large Onion
- 3 tbsp Olive oil
- 1 tsp Cumin seeds
- 3 pieces Garlic cloves
- 0.5 tsp Ground turmeric
- 1 tsp Ground coriander
- 1 tsp Paprika
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley or cilantro
- 1 piece Lemon
Instructions
Rinse the lentils thoroughly under cold water until the water runs clear.
In a medium-sized saucepan, combine the lentils, water, bay leaf, and a pinch of salt. Bring to a boil over medium-high heat, then lower the heat and let the lentils simmer for 25–30 minutes or until tender but not mushy. Drain and set aside, discarding the bay leaf.
While the lentils cook, peel and thinly slice the onions into half-moons.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the cumin seeds and let them sizzle for 30 seconds.
Lower the heat to medium and add the sliced onions. Cook, stirring occasionally, for 10–15 minutes until deeply caramelized and slightly burnt at the edges. Remove a handful of onions from the skillet and set aside for garnish.
Mince the garlic cloves and add them to the skillet with the remaining onions. Stir for 1–2 minutes until fragrant.
Add the turmeric, coriander, paprika, black pepper, and 1 teaspoon of salt. Stir to coat the onions and garlic with the spices.
Add the cooked lentils to the skillet and mix well with the spices and onion mixture. Cook for 5–7 minutes, allowing the flavors to meld together.
Taste and adjust the seasoning as needed. Stir in the remaining 1 tablespoon of olive oil for extra richness.
Serve the lentils warm, topped with the reserved burnt onions, freshly chopped parsley or cilantro, and a squeeze of fresh lemon juice. Pair with rice, flatbreads, or enjoy as-is!
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 95.4 g | 35% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 24.4 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1712 mg | 36% | |
*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.
