Nigella Lawson Caramelized Onion Lentil Pilaf
Transform your weeknight dinners with Nigella Lawson's Caramelized Onion Lentil Pilaf, a hearty and fragrant dish that beautifully balances earthy lentils, fluffy basmati rice, and warmly spiced caramelized onions. This vegetarian recipe stands out with its use of cinnamon and cumin, infusing the pilaf with a rich, aromatic depth. The caramelized onions, both mixed in and used as a garnish, lend a delightful sweetness, while fresh parsley and zesty lemon wedges add a refreshing brightness to every bite. Perfectly cooked in a blend of vegetable stock and water, this one-pot wonder is a comforting, wholesome meal that’s both easy to prepare and irresistibly flavorful. Ready in just an hour, it's an ideal go-to for family dinners or special meat-free occasions, delivering a luxurious yet fuss-free dining experience.
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Recipe Information
Ingredients
- 200 grams Brown lentils
- 300 grams Basmati rice
- 3 large Yellow onions
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 500 milliliters Vegetable stock
- 500 milliliters Water
- 2 tablespoons Fresh parsley
- 4 pieces Lemon wedges
Instructions
Rinse the brown lentils thoroughly under cold water. Place them in a medium saucepan, cover with about 500 milliliters of water, and bring to a boil.
Reduce the heat to a simmer and cook the lentils for 20 minutes, or until just tender. Drain and set aside.
While the lentils are cooking, peel and thinly slice the yellow onions.
In a large skillet or frying pan, heat 3 tablespoons of olive oil over medium heat. Add the sliced onions and sauté for about 20 minutes, stirring often, until they are deeply caramelized and golden brown. Remove half of the caramelized onions and set them aside for garnish.
Stir the ground cumin and ground cinnamon into the onions remaining in the pan, and cook for an additional 1-2 minutes until fragrant.
Rinse the basmati rice under cold water until the water runs clear. Add the rice to the skillet with the spiced onions and stir to coat the grains with the fragrant oil.
Stir in the cooked lentils, salt, and black pepper. Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat to low, cover the skillet with a lid, and let the pilaf simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Turn off the heat and let the pilaf sit, covered, for 5 minutes to steam. Fluff the rice with a fork and transfer the pilaf to a serving platter.
Top the pilaf with the reserved caramelized onions and sprinkle with freshly chopped parsley.
Serve with lemon wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3590 mg | 156% | |
| Total Carbohydrate | 193.9 g | 71% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 31.5 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2541 mg | 54% | |
*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.
