1
Rinse lentils and rice
Fine-mesh strainerRinse the lentils and rice separately in a fine-mesh strainer until the water runs mostly clear; keep them separate.
Lentils and rice seasoned with cumin and topped with deeply browned onions. The total includes onion browning and a covered rest for the rice.
- Dairy-Free
- Gluten-Free
- lentils
- Mediterranean
- pantry
- rice
- Vegan
- Vegetarian
$4.29
Per Serving
$1.07
Total
85 min
Prep
15 min
Cook
70 min
Difficulty
hard
Ingredients and shopping
Servings
$21.54
6 to buy · 1 you have
1 1/2 lb yellow onions
3 lb$3.39 per packagePackage use: 50%Product match
EstimatedExact matchQtyPackages: 1Price$3.3950%
1 cup dried brown lentils
La Preferida · 16 oz$1.79
Sale$1.59 per packagePackage use: 45%Product matchEstimatedExact matchQtyPackages: 1Price$1.5945%
1 cup long-grain white rice
Kroger · 32 oz$1.79 per packagePackage use: 21%Product match
EstimatedExact matchQtyPackages: 1Price$1.7921%
1/3 cup extra-virgin olive oil
Kroger · 16.9 fl oz$6.99 per packagePackage use: 16%Product match
EstimatedExact matchQtyPackages: 1Price$6.9916%
2 teaspoons ground cumin
Kroger · 1.62 oz$3.99 per packagePackage use: 9%Product match
EstimatedExact matchQtyPackages: 1Price$3.999%
1/2 teaspoon ground black pepper
McCormick · 1.5 oz$3.69
Sale$3.35 per packagePackage use: 3%Product matchEstimatedExact matchCommon ingredientQtyPackages: 1Price$3.353%
1 1/2 teaspoons fine sea salt
Morton · 17.6 oz$3.79 per packagePackage use: 2%Product match
EstimatedExact matchQtyPackages: 1Price$3.792%
4 1/4 cups water
$0.00 per packagePackage use: 0%Product matchIn stockBest guessCommon ingredientTap water
QtyPackages: —Price$0.000%
20% used in this recipe
$17.25 unused
Steps
Cutting Board
Large skillet
Medium saucepan with lid
Fork
Chef's knife
Measuring cups and spoonsFine-mesh strainer
Slotted spoonFine-mesh strainer2
Brown the onions
Large skilletHeat the olive oil over medium heat, then cook the onions with one-third of the salt until deeply browned. Use a large skillet and stir often, allowing about 25–35 minutes.
Add onions to hot oil carefully to reduce splatter.
3
Reserve the onions and oil
Large skilletSlotted spoonTransfer the onions to a plate with a slotted spoon, leaving the oil in the skillet.
4
Cook the lentils
Medium saucepan with lidMeasuring cups and spoonsSimmer the lentils until partly tender but still holding their shape, then drain thoroughly. Use the water allocated to this step and start checking after 14–16 minutes. Do this while the onions brown, then return the drained lentils to the saucepan.
5
Add rice and seasonings
Medium saucepan with lidMeasuring cups and spoonsAdd the rice, remaining fresh water, cumin, pepper, remaining salt and the reserved onion oil allocated to this step. Wait until the onions are browned and the lentils are drained; the fresh water supplies the rice-cooking stage.
6
Simmer until tender
Medium saucepan with lidBring to a simmer, cover and cook over low heat until both rice and lentils are tender and the liquid is absorbed. Start checking after 16–20 minutes and continue gently as needed before the covered rest.
Lift the saucepan lid away from your face to avoid steam burns.
7
Rest covered
Medium saucepan with lidRemove from heat and let stand, covered, for 10 minutes.
8
Fluff and serve
ForkFluff with a fork, fold in one-third of the browned onions, and serve topped with the remaining onions.
9
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