I once read that you shouldn’t serve lentils to anyone under 30 because they wouldn’t like them. I must say I’ve found that to be true. I used to think they tasted like dirt and now I think they’re delicious! So if you haven’t liked them in the past, you might consider giving them another try. Otherwise, here’s something to delight the vegetarians among you!
Lentils and Rice with Fried Onions
- 6 Tablespoons olive oil
- 1 very large (or 2 medium) onion, sliced into rounds 1/2 cm (1/4 inch) thick
- 1 1/4 cups green or black lentils, sorted and rinsed
- Salt and freshly ground pepper
- 3/4 cup fast-cooking long grain brown rice
- Heat the oil in a large skillet over medium heat.
- Add the onion and cook, stirring frequently, until it’s a rich, dark brown, about 12 minutes.
- Meanwhile, put the lentils in a saucepan with 1 liter (1 quart) of water and 1 teaspoon of salt.
- Bring to a boil, then simmer for 15 minutes.
- Add the rice, plenty of pepper, and, if needed, additional water to cover.
- Bring back to a boil then cover with a lid and turn the heat down to low.
- Cook until the rice is done, about 15 minutes.
- Stir in half the onions, then cover and let stand off the heat for 5 minutes.
- Spoon the lentil-rice mixture onto plates or a platter and cover with the remaining onions.