Onion Lentils and Rice
Hearty, flavorful, and irresistibly aromatic, Onion Lentils and Rice is the perfect one-pot dish for comfort food lovers and health-conscious eaters alike. This Middle Eastern-inspired recipe combines tender brown or green lentils, fluffy basmati rice, and deeply caramelized onions for a rich and satisfying meal. Enhanced with warm spices like cumin and cinnamon, every bite is infused with earthy, smoky undertones. With a cooking time of just 40 minutes, it’s a simple yet impressive dish that works beautifully as a vegetarian main course or a hearty side. Serve it warm, topped with fragrant parsley, for a wholesome meal packed with protein, fiber, and bold flavor.
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Recipe Information
Ingredients
- 1 cup Brown or green lentils
- 3 cups Water
- 1 cup White or basmati rice
- 3 large Onions
- 4 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Rinse the lentils thoroughly under cold water and pick out any small stones or debris. Set aside.
In a medium saucepan, add the lentils and 3 cups of water. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are just tender. Drain any excess water and set the lentils aside.
While the lentils are cooking, rinse the rice under cold water until the water runs clear. This helps remove excess starch and keeps the rice from clumping.
Peel and thinly slice the onions into half-moons.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes, or until they are deeply browned and caramelized. Remove half of the onions from the skillet and set aside for garnish.
To the remaining onions in the skillet, add the rice and stir to coat it in the oil and onions. Cook for 1-2 minutes.
Add the cooked lentils to the skillet with the rice and onions. Stir to combine.
Pour in 2 cups of water, then add the salt, ground cumin, ground cinnamon, and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed.
Remove the skillet from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice and lentil mixture with a fork.
Transfer the lentils and rice to a serving dish and top with the reserved caramelized onions. Garnish with chopped parsley if desired.
Serve warm as a main or side dish. Enjoy!
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3579 mg | 156% | |
| Total Carbohydrate | 145.2 g | 53% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 35.2 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1798 mg | 38% | |
*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.
