Lebanese Lentils and Rice

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.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 661
• Protein: 23 g
• Carbs: 95 g
• Fat: 18 g

Ingredients

• 250 g Green lentil ( rinsed )
• 150 g White rice ( raw )
• 3 piece Yellow onion ( finely sliced )
• 4 tbsp Extra virgin olive oil
• 1 tbsp Cumin ground
• 1 tsp Gray sea salt
• 1 pinch Black pepper ground
• 750 ml Mineral water
• 150 g Basmati Rice ( rinsed )

Instructions

1. Cooking the lentils

   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. Adding rice and spices

   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. Caramelizing the onions

   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. Resting and finishing

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator. Reheat in a pan with a splash of water to restore softness.