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Lentils and rice with caramelized onions
Nb persons: 6
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Preparation time:
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| 3 large | yellow onions peeled and sliced into thin rings |
| 1/4 cup | olive oil |
| 1 cup | basmati rice |
| 1 cup | red lentils |
| 1 | cinnamon stick |
| 1/2 t | ground allspice |
| 1 1/2 t | ground cumin |
Preheat the oven to 400 degrees F
In a large, deep baking pan, toss the onion rings with the olive oil to coat. Be sure to separate the rings and spread them out in the pan. Roast in the oven for 25 to 30 minutes, stirring often.
Bring 4 cups of water to a boil in a large, heavy bottomes pot. Add the rice, cinnamon stick, ground cumin and allspice. Bring back to a boil, then lower the best, cover and simmer for 15 minutes.
Uncover and add the lentils, stir gently only a few times, cover, bring to a boil again, lower the heat to low and cook for an additional 45 min. until the liquid is completely absorbed. Remove from the heat and set aside the covered pot for 10 minutes.
Use a fork to gently fluff the lentils and rice. Remove the cinnamon stick. Gently fold the caramelized onions into the lentils and rice, making sure to drizzle on and remaining olive oil from the roasting pan. Stir thoroughly. Serve warm or at room temperature.
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