Lebanese Lentils and Rice with Crisped Onions

Source

Milk Street, May 2019

Special Equipment

• Large dutch oven
• 12" skillet
• A paper-towel-lined plate
• Kitchen towel

Ingredients

• 1200ml (5 cups) water
• 4 cloves garlic, smashed and peeled
• 4 bay leaves
• 2 ½ teaspoons ground cumin
• ½ teaspoons ground allspice
• 1 tablespoon salt
• ¼ teaspoon salt
• 1 teaspoon ground black Pepper
• 240ml (1 cup) brown lentils, rinsed and drained
• 240ml (1 cup) basmati rice, rinsed and drained
• 80ml (⅓ cup) extra-virgin olive oil
• 2 medium yellow onions, halved and thinly sliced
• 1 bunch scallions, thinly sliced

Preparation

Water and Spices

1. In a large Dutch oven over medium-high, combine:
   • 1200ml (5 cups) water
   • garlic
   • bay leaves
   • cumin
   • allspice
   • salt
   • pepper

Add Lentils

1. Bring to a boil, then add lentils.
2. Reduce heat to low. Cover and cook, stirring occasionally and adjusting heat to maintain a simmer until lentils are softened but still quite firm at the center- about 10 minutes.

Add Rice

1. Stir in rice, return to a simmer.
2. Cover, reduce heat to medium-low and cook until the liquid is absorbed and the lentils and rice are tender- about 25 minutes.

Meanwhile, cook onions

1. In a 12" skillet, heat oil until shimmering.
2. Add onions and cook, stirring occasionally at first and then more frequently once browning begins, until the onions are deeply caramelized and crisped- about 10 to 15 minutes.
3. Using a slotted spoon, transfer the onions to a paper-towel-lined plate, spread thin and evenly.
4. Sprinkle with ¼ teaspoon salt and set aside.

Finish

1. Once the lentils and rice are tender, remove from heat, uncover, lay a kitchen towel over the pot, and place the cover over the towel for 10 minutes.
2. Remove cover and towel, fluff with a fork.
3. Discard bay leaves.
4. Taste and season with salt and pepper as needed.
5. Stir in half the scallions.
6. Transfer to a serving bowl.
7. Top with the onions and remaining scallions.
8. Serve.