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 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 1 cup brown lentils, rinsed and drained 1 cup basmati rice, rinsed and drained 1/3 cup extra-virgin olive oil 2 medium yellow onions, halved and thinly sliced 1 bunch scallions, thinly sliced Preparation Water and Spices In a large Dutch oven over medium-high, combine: 5 cups water garlic bay leaves cumin allspice salt pepper Add Lentils Bring to a boil, then add lentils....