Palestinian & Jordanian
Palestinian Lentils and Rice with Crispy Onions
Lentils and jasmine rice come together in this side dish, fragrant with cumin and simmered on the stove. It's finished with crispy browned onions.
3 hr 45 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 180 min · Cook 45 min · 225 min total
- medium
- 1
Soak lentils in water for 3 hours; drain. Soak rice in water for 1/2 hour; drain. Saute onions in a large skillet for about 15 minutes, or until very brown and crisp.
- 2
Remove onions to a plate lined with paper towels to drain. Turn heat to medium-high and add lentils and rice to skillet; saute quickly in the browned-onion-flavored oil, adding cumin, salt and pepper.
- 3
Add 3 cups of water and bring to a boil. Cover very tightly and then cook on very low heat for about 20 to 25 minutes.
- 4
To serve, fluff up rice and lentils and top with the crispy browned onions.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
