This dish is traditionally made with white rice, but I like this version, because the brown rice and lentils cook in the same pot, in the same length of time. And brown rice is healthier.
- Measuring cup
- Measuring spoons
- Cutting board & paring knife
- Soup pot or Dutch oven with tight-fitting lid
- Wooden spoon
- Large frying pan
- 1 Tbs olive oil
- 1 large onion, finely chopped
- 1 cup brown rice (we used brown basmati)
- 1 cup dried brown lentils, rinsed
- 4 ½ cups low-sodium vegetable broth or water
- 1 tsp cumin
- a sprinkle or two sea salt and freshly ground pepper
Fried onions for topping:
- 2 medium onions
- 1 Tbs olive oil
- ½ tsp salt
Plain low-fat yogourt to serve alongside (or make yogourt and cucumber salad, like we did) Use dairy-free yogourt, if you need this to be vegan or dairy-free. Or simply garnish with chopped tomatoes and cucumber.
- Warm the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and sauté for several minutes until they turn golden brown.
- Add the rice, rinsed lentils, vegetable broth (or water), cumin and salt and pepper. Bring to a simmer.
- Cover and reduce the heat to low, just enough to maintain the simmer. Continue cooking until the rice and lentils are tender and the liquid is absorbed, about 45 minutes.
- Turn off the heat and let stand with lid on for a few minutes before serving.
- While the lentils and rice are cooking, prepare the fried onions. Cut them in half, and then slice them into half-rings.
- Warm the olive oil in a large frying pan over medium-high heat. Add onions and salt, and stir until they soften.
- Turn heat down low and continue frying and stirring until the onions are deep brown. Splash the onions with a little water if they stick to the bottom of the pan.
- Serve the rice and lentils topped with the fried onions, and a couple of spoonfuls of plain yogourt alongside.
Adapted from http://chefmichaelsmith.com/recipe/brown-rice-and-lentils/ and various other online and cookbook recipes