Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 200 gDry brown lentils, rinsed
- 180 gDry basmati rice, rinsed
- 400 gOnions, thinly sliced
- 4 tbspOlive oil
- ¾ tspGround cumin
- 1 tspFine salt, divided
- ¼ tspBlack pepper
- 1160 mlWater, divided
- 10 gParsley, chopped
Make it
- Put the lentils in a saucepan with 800 ml water and half the salt. Bring to a boil, then simmer for 20–25 minutes until tender but intact. Drain thoroughly.
- Meanwhile, heat the oil in a wide skillet over medium-low heat. Add the onions and cook for 25–30 minutes, stirring often, until deeply golden and soft. Lower the heat if the edges blacken before the centers soften.
- Put the rice in a covered saucepan with the remaining 360 ml water and salt. Bring to a boil, cover and cook on low for 15 minutes. Leave covered off the heat for 10 minutes.
- Reserve a quarter of the onions for topping. Fold the lentils, rice, cumin and pepper into the remaining onions and their oil. Warm over low heat for 2 minutes, then top with the reserved onions and parsley.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.