Harissa Rice and Lentils with Crispy Onions
Ingredients
- 2 tablespoonsolive oil
- 1yellow onion
- 3 clovesgarlic
- 2 tablespoonsharissa paste
- 2 cupsvegetable broth
- ¾ cupbrown lentils
- ¾ cuplong-grain rice
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 1lemon
- ½ cupplain yogurt (for serving)
- ·fresh cilantro
- ·fleur de sel or finishing salt
Prep
- 01
Dice 1 yellow onion into small pieces.
- 02
Mince 3 cloves garlic.
- 03
Cut 1 lemon into wedges.
Method
- 01
Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add half the diced onion and cook for 4–5 minutes, stirring often, until golden and crisp. Transfer to a small bowl and set aside.
- 02
In the same skillet, add the remaining 1 tablespoon olive oil and the other half of the diced onion. Cook for 2 minutes until soft, then add the minced garlic and cook for 30 seconds until fragrant.
- 03
Stir in the harissa paste and cook for 1 minute, coating the aromatics well.
- 04
Pour in the broth, scraping up any browned bits from the bottom. Add the lentils and rice, stirring to combine. Bring to a simmer, then reduce heat to low. Cover and cook for 18–20 minutes, until the rice and lentils are tender and the liquid is absorbed.
- 05
Remove from heat and let rest for 2 minutes. Fluff with a fork. Taste and adjust seasoning with salt and black pepper.
- 06
Serve topped with a dollop of yogurt, the crispy onions, a squeeze of fresh lemon, chopped cilantro, and a pinch of fleur de sel.
Spice Tips
Harissa brings a warm, smoky heat; most supermarket versions are mild to moderate. For gentler spice, reduce to 1 tablespoon. For deeper heat, stir in a pinch of cayenne or red pepper flakes with the harissa. A dollop of cooling yogurt balances the spice, and fresh lemon brightens the whole dish.