Lebanese lentils rice onions (Print Version)

Tender lentils and fragrant rice simmered with spices, topped with sweet caramelized onions.

# What You'll Need:

→ Lentils and Rice

01 - 1 cup brown or green lentils, rinsed
02 - ¾ cup long-grain rice (basmati preferred), rinsed
03 - 4 cups water or low-sodium vegetable broth
04 - 2 tablespoons olive oil
05 - 1 teaspoon ground cumin
06 - ½ teaspoon ground allspice
07 - ½ teaspoon ground cinnamon
08 - 1 bay leaf
09 - 1 teaspoon salt, or to taste
10 - ½ teaspoon freshly ground black pepper

→ Caramelized Onions

11 - 3 large yellow onions, thinly sliced
12 - 3 tablespoons olive oil
13 - Pinch of salt

# How To:

01 - Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add lentils and bay leaf; sauté for 2 minutes, stirring continuously.
02 - Pour in 4 cups water or vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
03 - While lentils simmer, heat 3 tablespoons olive oil in a large skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook, stirring frequently, for 25 to 30 minutes until deeply golden and caramelized. Set aside.
04 - Add rice, ground cumin, allspice, cinnamon, salt, and black pepper to the saucepan with lentils. Stir well to combine.
05 - Cover and simmer over low heat for 20 to 25 minutes, or until rice and lentils are tender and liquid is absorbed. Add a splash of water if necessary to prevent drying.
06 - Remove bay leaf. Fluff lentils and rice mixture with a fork. Taste and adjust seasoning as needed.
07 - Transfer mixture to serving bowls and generously top with caramelized onions. Serve hot or at room temperature.

# Expert Tips:

01 -
  • It's a complete meal in one pot that tastes even better the next day when the spices have fully settled in.
  • Those caramelized onions are pure magic and secretly the reason people ask for the recipe.
  • Naturally vegan and gluten-free without feeling like a compromise or a health thing.
02 -
  • Don't skip the caramelizing step by turning up the heat and rushing it, because fast-cooked onions taste sharp and regretful instead of sweet and golden.
  • If your pot is drying out before the rice is tender, a splash of water fixes it without guilt, because cooking is about tasting and adjusting, not following rules perfectly.
03 -
  • If you want something softer and more creamy, swap the brown lentils for red lentils and reduce the cooking time to about 10 minutes before adding the rice.
  • Save the caramelized onion pan drippings and toss them with the lentils and rice, because that's where the deepest flavor lives.
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