Tiss Ye Lebanon
Celebrate the rich flavors of the Middle East with "Tiss Ye Lebanon," a comforting, plant-based dish that brings together hearty brown lentils and fluffy long-grain white rice in a symphony of warm spices like cumin and cinnamon. This traditional Lebanese recipe is elevated with deeply caramelized onions, adding a sweet, savory depth that beautifully complements the earthy lentils and fragrant rice. Quick to prepare with just 10 minutes of prep time and ready in under an hour, this one-pot meal is perfect for busy weeknights or as a show-stopping side at your next gathering. Garnished with fresh parsley, it’s as visually inviting as it is delicious. Whether you’re exploring new vegetarian dishes or craving authentic Lebanese cuisine, this easy yet satisfying recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 cup brown lentils
- 1 cup long-grain white rice
- 4 cups water
- 3 medium onions, thinly sliced
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Rinse the lentils under cold water and place them in a medium saucepan with 4 cups of water. Bring to a boil over medium heat, then reduce the heat to a simmer. Cook for 15 minutes until the lentils are partially tender, but not fully cooked. Drain and set aside.
While the lentils are cooking, rinse the rice under cold water until the water runs clear to remove excess starch. Set aside.
In a large skillet or heavy-bottomed pan, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they turn golden brown and caramelized, about 20-25 minutes. Remove half of the caramelized onions and set them aside for garnish.
To the remaining onions in the skillet, add the partially cooked lentils, rinsed rice, ground cumin, ground cinnamon, salt, and black pepper. Stir well to combine.
Pour 2 1/2 cups of water into the skillet with the lentil and rice mixture. Bring the mixture to a boil, then reduce the heat to low, cover the skillet with a lid, and simmer for 20 minutes, or until the rice is tender and has absorbed all the liquid.
Once cooked, turn off the heat and let the dish rest, covered, for 5 minutes to allow the flavors to meld together.
Fluff the rice and lentils gently with a fork. Transfer the mixture to a serving dish and top with the reserved caramelized onions.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3597 mg | 156% | |
| Total Carbohydrate | 126.0 g | 46% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 16.9 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1348 mg | 29% | |
*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.
