Brown Lentils and Rice with Onions

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

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

Asia
Lebanon
Main course
Vegetarian
Gluten-free

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