- 1 cup (200 g) brown or green lentils, rinsed - 2 cups (390 g) long-grain rice, rinsed - 4 1/2 cups (1.06 L) low-sodium vegetable or chicken broth - 1/2 cup (120 ml) olive oil, divided - 4 large onions, thinly sliced (about 1 lb / 450 g) - 1 1/2 tsp (8 g) kosher salt, plus more to taste - 1 tsp (5 g) ground cumin - 1/2 tsp (2 g) ground black pepper - 1/4 tsp (1 g) ground allspice or a pinch of cinnamon (optional) - 2 tbsp (30 ml) lemon juice (optional) - 2 tbsp (8 g) chopped fresh parsley for garnish - 1 cup (240 g) plain yogurt for serving (optional)
1. Rinse lentils under cold water, then place in a medium saucepan and cover with water. Bring to a simmer and cook 10 minutes; drain and set aside. 2. In a heavy pot, heat 2 tbsp (30 ml) of the olive oil over medium heat. Add the rinsed rice and stir for 1 minute to coat grains, then add the par-cooked lentils, 4 1/2 cups (1.06 L) broth, 1 tsp (5 g) cumin, 1 1/2 tsp (8 g) salt, and 1/2 tsp (2 g) pepper. Bring to a boil, reduce to low, cover, and simmer 15–20 minutes until liquid is absorbed and rice is tender. 3. While rice and lentils cook, heat the remaining 6 tbsp (90 ml) olive oil in a wide skillet over medium-high heat. Add the thinly sliced onions and cook, stirring often, until deeply golden and caramelized, 20–30 minutes. Reduce heat if onions begin to burn; patience yields the best flavor. 4. When onions are deeply caramelized, spoon off any excess oil into a small bowl (reserve for drizzling). Taste and adjust seasoning of the rice and lentil mixture. 5. Fluff the rice and lentils with a fork, transfer to a serving dish, and mound the caramelized onions on top. Drizzle a little of the reserved onion oil and 2 tbsp (30 ml) lemon juice over the dish if using. 6. Garnish with chopped parsley and serve warm with plain yogurt on the side if desired.
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