Cumin-Spiced Lentil & Rice Bowls with Caramelized Onions
Ingredients
- 1 cupbrown or green lentils
- 1 cuplong-grain white rice
- 2yellow onion
- 3 clovesgarlic
- 3 cupsvegetable or chicken broth
- 3 tablespoonsolive oil
- 1½ teaspoonsground cumin
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 1fresh lime
- ·cilantro (fresh, optional)
Prep
- 01
Dice 2 yellow onions
- 02
Mince 3 cloves garlic
Method
- 01
Heat 1 tablespoon olive oil in a large pot over medium. Add diced onions and cook, stirring occasionally, for 8–10 minutes until deeply golden and sweet. Transfer to a plate.
- 02
Add remaining 2 tablespoons oil to the pot. Stir in lentils, rice, minced garlic, and cumin. Cook for 1 minute, stirring, until fragrant.
- 03
Pour in 3 cups broth and bring to a boil. Stir once, then reduce heat to low, cover, and simmer for 18–20 minutes, until lentils and rice are tender and broth is absorbed.
- 04
Season with salt and pepper. Squeeze lime juice over the top and fluff with a fork.
- 05
Divide into bowls and top each with caramelized onions and cilantro if desired. Serve warm.
Spice Tips
For warmth, add 1/2 teaspoon smoked paprika with the cumin. For a hint of heat, stir in a pinch of cayenne pepper. A dollop of plain yogurt or sour cream on top rounds out the spices beautifully.
Leftovers keep in the fridge for up to 4 days and reheat gently on the stovetop with a splash of water. You can also stir in a handful of spinach during the last minute of cooking for extra greens.