Spiced Lentil and Rice Bowl with Caramelized Onions
Ingredients
- 1 cupbrown lentils
- 1 cuplong-grain white rice
- 2yellow onion
- 3 clovesgarlic
- 1 teaspoonground cumin
- ½ teaspoonground coriander
- 4 cupsvegetable or chicken broth
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
- 1fresh lemon
- ·fresh cilantro or parsley
Prep
- 01
Dice 2 yellow onions into thin half-moons.
- 02
Mince 3 cloves garlic.
- 03
Rinse 1 cup brown lentils under cold water in a fine-mesh strainer.
Method
- 01
Heat 2 tablespoons olive oil in a large pot over medium heat. Add the caramelized onions and cook, stirring occasionally, for 8–10 minutes until deeply golden and tender. Push them to the side of the pot.
- 02
Add the remaining 1 tablespoon olive oil to the empty space. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the cumin and coriander and cook for another 30 seconds.
- 03
Pour in the lentils and rice. Stir well to coat with oil and spices, about 1 minute.
- 04
Add the broth, a pinch of salt, and a grind of black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20–22 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
Divide into bowls. Squeeze fresh lemon juice over each serving and top with chopped cilantro or parsley. Season with additional salt and pepper to taste.
Spice Tips
For deeper warmth, add 1/4 teaspoon turmeric or a pinch of smoked paprika when you add the cumin. For heat, stir in 1/4 teaspoon cayenne pepper. Fresh ginger (1 teaspoon minced, added with garlic) adds a bright, warming note.
For a heartier bowl, top with a fried or soft-boiled egg. Leftovers keep in the fridge for up to 3 days and reheat gently with a splash of broth.