Add the lentils to a medium saucepan with 1 1/2 cups of water. Bring to a boil over medium-high heat then cover, reduce heat to medium-low and simmer for 15 minutes.
Drain the lentils and rinse under cold water then return the lentils back to the pan.
Add the rice to the pan with the lentils along with 2 cups of water, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a boil over medium-high heat then cover and reduce heat to low. Simmer, covered (do not remove the lid), for about 20 minutes. Then let rest off the heat, keeping the lid on, for 10 more minutes or until the rice has absorbed all the liquid.
While the rice cooks, add the oil to a large saute pan over medium heat until it begins shimmering.
Add the sliced onions to the pan with a little salt and pepper, cook stirring every couple minutes until browned and caramelized, about 20 minutes. Add a little water to the pan if they start to stick.
Fluff the lentils and rice with a fork and spoon into a serving bowl, top with the caramelized onions.
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