by Caitlin Saniga
This dish is simple, but amazing. It’s hearty and flavorful, helped especially by the sweet sauteed onions. Don’t skip the lemon wedges if you can help it. The tart juice adds another nice dimension.
- 5 tablespoons olive oil
- 1 large onion, sliced into 1/4-inch-thick rounds
- 1 1/4 cups green or brown lentils, rinsed
- 1 teaspoon salt
- pepper
- 3/4 cup brown long-grain rice
- handful chopped parsley
- lemon wedges
Heat the oil in a large skillet over medium hear. Add the onion and cook, stirring frequently, until it’s a rich, dark brown, about 12 minutes. Meanwhile, put the lentils in a saucepan with 1 quart water and salt. Bring to a boil, then simmer for 15 minutes. Add the rice, plenty of pepper, and, if needed, additional water to cover. Cover and cook on low until the rice is done, about 15 minutes. Stir in half the onions, then cover and let stand off the heat for 5 minutes. Spoon the lentil-rice mixture onto plates and top with the remaining onions and parsley. Serve with lemon wedges.
Recipe adapted from: Vegetarian Cooking for Everyone
