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Onion Lentils and Rice

onions, lentils, rice, cumin

Onion Lentils and Rice -


3 tablespoons olive oil
3 medium onions, sliced (not diced)
3 1/2 cups water
1 cup lentils
1 cup rice
1 teaspoon salt
2 teaspoons cumin


Heat olive oil in skillet, saute the onions with 1 tsp cumin until lightly browned (can add some garlic too, if desired).
Remove 1/3 of the onions and set aside.
Continue cooking the rest of the onions until dark brown and black in places.
In the meantime, bring water to a boil in a saucepan, add the lentils, reduce heat, and cover, simmering for 15 minutes.
To the lentils, add the 1/3 lightly browned onions, rice, salt, and remaining 1 tsp cumin.
Cover and simmer 15 minutes or until rice is tender.
Remove from heat and stir in the well-browned onions.
Cover and let stand for 5-10 minutes.
Especially good with chopped lettuce, tomatoes, and a dollop of yogurt or sour cream on top.
Also good with cooked spinach.

Read the full directions on


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