Ingredients
Scale
- 5 small-medium onions, sliced
- 1.5 cups green or brown lentils
- 1 cup brown rice (or white rice)
- 5 to 5.5 cups water (divided)
- 1 tbsp veggie bouillon powder
- 1.5 tsp salt (divided)
- 1 tsp ground cumin
- 2 bay leaves
- Black pepper (to taste)
- 2 tbsp olive oil
Instructions
- Prepare brown rice by soaking it for 20 minutes and then draining.
- In a large pot, bring soaked rice and 2.5 cups water to a boil. Add veggie bouillon powder, 1 tsp salt, black pepper, and bay leaves. Cover and simmer for 20 minutes.
- While the rice cooks, soak lentils in cold water; then drain.
- Slice onions during cooking time.
- After rice has cooked for 20 minutes, add drained lentils and remaining water to the pot. Stir well, cover again, reduce heat, and simmer for another 25 minutes.
- Meanwhile, heat olive oil in a skillet over medium-high heat and add sliced onions. Cook covered for about 10 minutes before uncovering to stir. Add cumin and remaining salt; cook uncovered until golden brown (about 5–10 minutes).
- Check lentils and rice; if not tender, let simmer longer.
- Remove bay leaves from pot and mix in two-thirds of the caramelized onions; reserve the rest for garnish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Boiling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg