Cilantro-Lime Rice and Lentils with Crispy Onions
Ingredients
- 1 cupbrown lentils
- 1 cuplong-grain white rice
- 3 cupsvegetable broth
- 1 largeyellow onion
- 3 clovesgarlic
- 1lime
- ½ cupcilantro
- 3 tablespoonsolive oil
- ½ teaspooncumin
- 1 teaspoonsalt
- ½ teaspoonblack pepper
Prep
- 01
Slice 1 large yellow onion into thin rings.
- 02
Mince 3 cloves garlic.
- 03
Chop 1/2 cup cilantro.
- 04
Cut 1 lime in half for juicing.
Method
- 01
Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 1 large yellow onion, sliced into thin rings. Cook for 8–10 minutes, stirring occasionally, until deep golden and crispy. Transfer to a paper towel and sprinkle with salt. Set aside.
- 02
Return the pot to medium-high heat and add the remaining 2 tablespoons olive oil. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
- 03
Add 1 cup brown lentils and 1 cup long-grain white rice. Toast for 2 minutes, stirring often, until the rice begins to turn golden.
- 04
Pour in 3 cups vegetable broth. Add 1/2 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, until the lentils and rice are tender and the liquid is absorbed.
- 05
Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- 06
Squeeze 1 lime over the pot and stir in 1/2 cup chopped cilantro. Taste and adjust salt and pepper as needed. Transfer to a serving bowl and top generously with the crispy onions.
Spice Tips
For warmth, add 1/4 teaspoon cayenne or a pinch of chili powder to the rice and lentils as they toast. For earthiness, try 1/4 teaspoon smoked paprika. A drizzle of hot sauce or a sprinkle of fresh jalapeño on top adds brightness and heat.
Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully with a splash of water. For extra richness, stir in a dollop of sour cream or Greek yogurt just before serving.