Name: Brown Lentils and Rice with Onions
Yield: Serves 4–6
Cuisine: Asian
Ingredients: 2 onions, halved lengthways and sliced with the grain; salt and ground black pepper; 5 ml/1 tsp ground cinnamon, to garnish; sunflower oil, for deep-frying; 45–60 ml/3–4 tbsp ghee or olive oil; 2 onions, finely chopped; 225 g/8 oz/1 cup brown lentils; 5 ml/1 tsp ground cumin; 225 g/8 oz/generous 1 cup long grain rice, well rinsed; 5 ml/1 tsp sugar; 5 ml/1 tsp ground coriander

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

This Lebanese lentil dish is an ancient classic and a great favourite. It is imbued with sugar and spices, and the crispy onion topping gives it an irresistible texture.

Ingredients

225 g/8 oz/1 cup brown lentils
45–60

Method

Rinse and drain the lentils, then put them into a pan of boiling water. Boil rapidly for 10–15 minutes, until the lentils are tender but still firm. Drain and refresh under cold water.
Heat the ghee or oil in a heavy pan and cook the onions with the sugar for 3–4 minutes, until they begin to turn golden. Add the spices and cook for 1–2 minutes, then add the lentil