Lentil Rice with Caramelized Onions

Ingredients

• 200 g dried brown or green lentils, rinsed
• 200 g dry long-grain white rice, rinsed and drained
• 3 large onions, about 600 g, thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fine salt, plus more to taste
• 1/4 teaspoon black pepper
• 400 ml hot water for the rice, plus water for boiling lentils
• 15 g parsley, chopped
• 1 lemon, cut into wedges

Instructions

1. Start the lentils. Put rinsed lentils in a saucepan and cover generously with water. Bring to a boil, then simmer for 12–18 minutes until nearly tender but still holding their shape. Older lentils may take longer. Drain well and reserve; do not add this cooking water to the measured rice water.
2. Cook the onions patiently. While the lentils simmer, heat oil in a wide, heavy lidded pan over medium heat. Add onions and a pinch of the measured salt. Cook for 25–30 minutes, stirring often, until deep golden. Add a tablespoon of water if they catch before softening; reduce heat when necessary.
3. Reserve a topping. Lift about one third of the browned onions into a small bowl. Add cumin and coriander to the remaining onions and stir for 30 seconds. Add drained rice and stir until the grains are coated in the spiced oil, without letting them stick.
4. Add rice water and lentils. Stir in the nearly tender lentils, 400 ml hot water, remaining measured salt and pepper. Bring to a gentle simmer, then cover tightly and reduce to low heat. Cook for about 12–15 minutes, or adjust to the rice packet, without repeatedly lifting the lid.
5. Rest before fluffing. Check a small portion: rice should be tender and water absorbed. If firm and dry, add 2 tablespoons hot water and cook covered for a few minutes more. Switch off the heat and leave covered for 5 minutes. Fluff gently with a fork rather than stirring into a paste.
6. Finish with onions and herbs. Spoon into a serving bowl and top with the reserved onions and parsley. Offer lemon wedges for squeezing over individual portions. The onions should be sweet and browned, not charred; discard any bitter black pieces rather than mixing them through.

Tips and troubleshooting

Choose brown or green lentils that hold their shape; red split lentils break down too quickly for this method. The amount of water needed varies with rice and lid fit, so keep a little hot water ready. If the onion stage takes longer, let it: pale onions give a much milder result.

Substitutions

Basmati can replace long-grain rice with its packet timing and water needs. For a warmer spice profile add a small pinch of cinnamon with the cumin. Brown rice needs substantially more water and time, so it is not a direct swap in this recipe.

Allergen notes

No milk, wheat, egg, nuts or sesame are added. Check lentil and rice packages for cross-contact when relevant. Yogurt served alongside adds milk and is not included in the main recipe.

Storage and reheating

Cool the cooked rice mixture quickly, ideally within 1 hour, in shallow portions and refrigerate. Use within 24 hours. Reheat only once until steaming hot throughout. Do not leave the covered cooking pan at room temperature to cool slowly.

Food safety guidance: FoodSafety.gov cooking temperatures and the Food Standards Agency home food fact checker. Follow local food-safety advice and ingredient use-by dates.