How to make it
5 steps. Take it one step at a time.
Rinse the lentils
Rinse the lentils and place them in a pot with 3 cups (720ml) of water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until they are par-cooked but still firm.
15 minHeat the olive oil
While the lentils cook, heat the olive oil in a large skillet over medium-high heat. Add the sliced onions and cook, stirring frequently, until they are deep golden brown and caramelized (about 15-20 minutes). Remove half of the onions and set aside for garnish.
20 minRinse the rice and add it
Rinse the rice and add it to the pot with the par-cooked lentils and their remaining water. Stir in the cumin, salt, and the remaining half of the caramelized onions with their oil.
Cover the pot and simmer
Cover the pot and simmer on low heat for 15-20 minutes, or until all the water is absorbed and the rice and lentils are tender.
15 minRemove from heat and let the pot sit, covered,
Remove from heat and let the pot sit, covered, for 5 minutes. Fluff with a fork and serve topped with the reserved crispy caramelized onions.
5 min
A little kitchen wisdom
Serve with a side of plain yogurt or a simple tomato and cucumber salad for a complete meal. The secret is to let the onions get very dark brown without burning them.
