- 1 cup brown or green lentils, uncooked
- 2 tablespoons extra virgin olive oil
- 2 teaspoons cumin seeds
- ½ teaspoon freshly ground black peppercorns
- 3 garlic cloves, peeled & sliced (optional)
- 4 medium yellow or red onions, thinly sliced
- 1 ½ teaspoon sea salt
- 2 1/2 teaspoon ground cumin
- 2 1/2 teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- 1 cup Brown Basmati rice, uncooked
- Juice of 1 lemon
- ½ cup chopped parsley
- ¼ cup pine nuts, toasted as garnish (optional)
- Add the lentils to a medium pot and cover with water until it reaches 2 inches above the lentils. Bring to a boil and turn down to a simmer. Cook for 15 minutes or until ¾ cooked-through & not mushy. Strain through a sieve and rinse to remove any excess starch from the water. Set aside.
- In a large pan or pot, add the olive oil, cumin seeds, sliced garlic, and black pepper. Cook on medium-low heat, about 1-2 minutes or until fragrant.
- Add the sliced onions to the pot. Cook on medium-high heat for 4 minutes, then lower the heat and cook covered for 8-10, stirring every 2-3 minutes, until caramelized.
- Uncover the pot and mix in the sea salt, cumin, coriander and cinnamon & cook for another 3-5 minutes (uncovered). Remove about ¼ cup of the cooked onions for garnish later.
- Add in the cooked lentils, raw rice, and 1 ¾ cups water to the pot and mix everything together. Bring to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes. At the 40 minute mark, uncover the pot and mix the rice carefully. If it still seems too firm, add ½ cup water and stir around. Bring to a simmer, cover and cook for another 15 minutes until rice has softened.
- After rice has cooked, turn off the heat and allow it to sit covered for 5 minutes.
- Fluff the rice with a fork and fold in chopped parsley and add lemon juice to taste. Sprinkle it with toasted pine nuts before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Sides
- Method: Stovetop cooking