Cilantro-Lime Lentils and Rice with Charred Onions
Ingredients
- 1 cupbrown lentils
- 1 cuplong-grain white rice
- 3 cupsvegetable broth
- 1yellow onion
- 3 clovesgarlic
- 2lime
- ½ cup, loosely packedcilantro
- 1jalapeño
- 3 tablespoonsolive oil
- ·kosher salt
- ·black pepper
- ½ teaspooncumin
Prep
- 01
Slice 1 yellow onion into thin crescents.
- 02
Mince 3 cloves garlic.
- 03
Juice 2 limes.
- 04
Chop 1/2 cup fresh cilantro.
- 05
Mince 1 jalapeño, removing seeds if you prefer less heat.
Method
- 01
Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the sliced onion and cook for 5–7 minutes, stirring occasionally, until edges are charred and it begins to soften. Transfer to a bowl.
- 02
In the same pan, add the remaining 2 tablespoons olive oil. Add the minced garlic and cook for 30 seconds until fragrant.
- 03
Add the lentils and rice to the pan. Stir for 1–2 minutes to lightly toast.
- 04
Pour in 3 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until the lentils are tender and liquid is absorbed.
- 05
Remove from heat. Stir in the juice of 2 limes, cilantro, minced jalapeño, cumin, and the charred onions. Season with salt and pepper to taste. Fluff with a fork and serve warm.
Spice Tips
For a smokier note, swap 1/4 teaspoon ground cumin for smoked paprika. If you want more heat, leave the jalapeño seeds in or add a pinch of cayenne pepper. A squeeze of fresh lime juice right before serving brightens everything.
Leftovers keep for 3 days in the refrigerator and reheat gently on the stovetop with a splash of extra broth.