Lentils and Rice With Caramelized Onions: Difference between revisions
From McGough's Recipes
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=== '''Ingredients''' === | === '''Ingredients''' === | ||
'''Caramelized Onions''' | '''Caramelized Onions''' |
Latest revision as of 00:03, 28 November 2022
Ingredients
Caramelized Onions
- 1 medium red onion, thinly sliced
- 1 tablespoon olive oil
Lentils and Rice
- 3 ½ cups water
- ½ medium red onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup green lentil
- 1 cup long grain rice
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- 1 bay leaf
Garnish
- 1 bunch fresh parsley
- 1 lemon
- ½ cup greek yogurt
Preparation
- In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
- Add the water, green lentils, and salt to the large pot. Bring to a boil.
- Cover with lid and simmer for 10 minutes.
- To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
- NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
- Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
- Cook covered for about 15 minutes, or until rice is cooked.
- Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
- Enjoy!