Lentils and rice with caramelized onions, middle eastern style
The traditional Middle Eastern combination of lentils and rice flavoured with shallots and fragrant spices makes a well-balanced meal when accompanied by a green vegetable or salad.
1 cup dried brown lentils, picked over and rinsed
1 teaspoon ground coriander
1 1/2 teaspoon sweet paprika
Salt and freshly ground black pepper
1 cup basmati rice
3cups wa'i:er
2 tablespoons olive oil
4 1arge shallots, chopped
1 teaspoon ground cumin
1. Partially cook the lentils in a medium-size saucepan of salted boiling water for 15 minutes. Drain and set aside.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring frequently, until lightly browned, about 10 minutes. Remove half of the shallots from the skillet and set aside.
3. Add the lentils to the skillet and stir in the cumin, coriander, paprika, and salt and pepper to taste. Add the rice and water, bring to a boil, and cook, uncovered, until the lentils are tender and the rice is cooked, about 30 minutes. Remove from the heat, cover, and set aside for 10 to 15 minutes while you finish cooking the reserved shallots.
4. Heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the reserved shallots and cook until browned and caramelized, about 5 minutes.
5. Place the rice and lentil mixture in a large serving bowl and top with the crisp shallots. Serve hot.
Dried beans and lentils will keep well for up to a year if stored in airtight containers in a cool, dry place.