Lentils and Rice

Ingredients

• 1 cup Brown Lentils (rinsed and soaked in brine for 15 minutes)
• 1 cup Long Grain Rice (any white, brown, or wild rice; rinsed)
• 2 large Onion (peeled and sliced into uniform half‑moon strips)
• 3 tablespoons Olive Oil (extra‑virgin preferred for flavor)
• 1 teaspoon Ground Cumin (toasted in the skillet)
• 2 cloves Garlic (minced)
• 2 tablespoons Tomato Paste (optional; can replace with tomato sauce)
• 3 cups Vegetable Stock (low‑sodium; adjust if using tomato paste)
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare Lentil Brine

   Place 1 cup brown lentils in a mixing bowl, cover with cold water, add 1 teaspoon salt, and let soak for 15 minutes.

   Time: PT15M

2. Slice Onions

   Trim the tops and roots off the onions, halve them, then slice into uniform half‑moon strips.

   Time: PT5M

3. Caramelize Onions

   Heat 3 tbsp olive oil in a heavy bottom skillet over medium‑low heat. Add the sliced onions and a pinch of salt. Stir every 2–3 minutes, allowing them to turn deep golden brown, about 25‑30 minutes.

   Time: PT30M

   Temperature: Medium‑low

4. Toast Spices & Add Garlic

   Push half of the caramelized onions to the side of the skillet. Add 1 tsp ground cumin and 2 minced garlic cloves to the empty space. Toast for 1‑2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium

5. Combine Lentils, Rice, and Tomato Paste

   Drain the soaked lentils. Add the lentils, 1 cup rinsed rice, and 2 tbsp tomato paste to the skillet. Stir to coat everything with the oil and spices.

   Time: PT3M

6. Add Stock and Simmer

   Pour 3 cups vegetable stock into the skillet, add 1 tsp salt and ½ tsp black pepper. Bring to a gentle boil, then reduce to a low simmer, cover, and cook for 20‑25 minutes until lentils and rice are tender and liquid is absorbed.

   Time: PT25M

   Temperature: Low simmer

7. Finish Caramelized Onion Topping

   While the rice‑lentil mixture simmers, preheat the oven to 350°F (180°C). Transfer half of the caramelized onions to a baking sheet and bake for 8‑10 minutes until crisp.

   Time: PT10M

   Temperature: 350°F

8. Rest and Serve

   Remove the skillet from heat, let it rest covered for 5 minutes. Fluff with a fork, then top with the remaining soft onions and the oven‑crisped onions.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

55g

Fat

5g

Fiber

10g