Lebanese Lentils and Rice
Ingredients
- 250 gGreen lentil (rinsed)
- 150 gWhite rice (raw)
- 3 pcYellow onion (finely sliced)
- 4 tbspExtra virgin olive oil
- 1 tbspCumin ground
- 1 tspGray sea salt
- 1 pinchBlack pepper ground
- 750 mlMineral water
- 150 gBasmati Rice (rinsed)
Method
Well-separated rice and lentil grains topped with crispy, deep brown fried onions. An earthy scent of cumin and caramelized onions rises from the dish.
- 1
Rinse the green lentils. Place them in a saucepan with the mineral water. Bring to a boil, then lower the heat. Simmer for 15 minutes. The lentils should be cooked but remain firm to the bite.
- 2
Pour the basmati rice into the saucepan with the lentils. Add the ground cumin, sea salt, and black pepper. Cover tightly. Cook over very low heat for 15 to 20 minutes until the liquid is completely absorbed.
- 3
While the rice is cooking, heat the olive oil in a frying pan. Sauté the sliced onions until they are a very dark brown, almost burnt. They should be crispy and have an intense sweet taste.
- 4
Turn off the heat under the rice. Let it rest for 5 minutes without removing the lid so that the steam loosens the grains. Serve on a platter and top generously with the onions and their cooking oil.
Frequently asked questions
How do you get this dish right?
- Don't be shy with the onion coloration; the deep browning provides the characteristic flavor.
- If the rice is still too firm after absorption, add 50ml of water and cover again for 5 minutes.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Reheat in a pan with a splash of water to restore softness.
