Description
A comforting Lebanese dish made with tender lentils, rice, and deeply caramelized onions, delivering rich flavor from simple pantry ingredients.
Ingredients
5 small to medium onions, thinly sliced
1 1/2 cups green or brown lentils
1 cup brown rice or white rice
5 to 5 1/2 cups water, divided
1 tablespoon vegetable bouillon powder
1 1/2 teaspoons salt, divided
1 teaspoon ground cumin
2 bay leaves
Black pepper to taste
2 tablespoons olive oil
Instructions
- Soak the rice depending on the type used. For brown rice, soak for 20 minutes and drain. For white rice, soak both rice and lentils separately for 20 minutes, then drain.
- If using brown rice, place soaked rice in a large saucepan with 2 1/2 cups water. Add bouillon powder, 1 teaspoon salt, black pepper, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- Add lentils and 3 cups water to the same pot. Bring back to a boil, then reduce heat, cover, and simmer for about 25 minutes until rice and lentils are tender.
- If using white rice, cook lentils first with 3 cups water, bouillon powder, 1 teaspoon salt, black pepper, and bay leaves for 7 to 10 minutes. Add soaked rice with 2 cups water, bring to a boil, then reduce heat and cook covered for 18 to 20 minutes until tender.
- While cooking, heat olive oil in a skillet over medium heat. Add sliced onions, cover, and cook for 10 minutes, stirring occasionally.
- Uncover, add cumin and remaining 1/2 teaspoon salt, and continue cooking for 5 to 10 minutes until onions are deeply caramelized.
- Remove bay leaves from the rice and lentils. Let rest for 5 minutes, then mix in two-thirds of the caramelized onions.
- Serve warm topped with remaining onions and a sprinkle of black pepper.
Notes
Use brown or white rice depending on preference; adjust soaking and cooking times accordingly.
Add a pinch of allspice or cinnamon for deeper flavor.
Serve with lemon wedges or a side of yogurt for contrast.
Store leftovers in the refrigerator for up to 4 days.
Reheat with a splash of water to maintain moisture.
Freeze in portions for up to 2 months and thaw before reheating.
Cook onions slowly to achieve proper caramelization without burning.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 364 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
