# Ingredient List:
→ Lentils and rice
01 - 1 cup brown or green lentils, rinsed
02 - 3/4 cup long-grain rice (basmati or jasmine), rinsed
03 - 3 cups water or vegetable stock, divided
04 - 2 medium yellow onions, finely chopped
05 - 2 tablespoons olive oil
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground allspice
08 - 1/2 teaspoon ground cinnamon
09 - 1 bay leaf
10 - Salt and freshly ground black pepper, to taste
→ Crispy onions
11 - 2 large yellow onions, thinly sliced into rings
12 - 1/3 cup all-purpose flour (or certified gluten-free flour)
13 - 1/2 teaspoon salt
14 - Vegetable oil for frying (about 1/2 inch depth in skillet)
→ Garnish (optional)
15 - Fresh parsley, chopped
16 - Lemon wedges
# Directions:
01 - Place 1 cup rinsed lentils and 2 cups water or vegetable stock in a medium saucepan. Bring to a boil, reduce heat and simmer for 10 minutes until just beginning to soften but not fully cooked. Drain any excess liquid and set aside.
02 - Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium heat. Add the 2 finely chopped medium onions and sauté until soft and translucent, about 7–8 minutes, stirring occasionally so they do not brown.
03 - Add 1 teaspoon ground cumin, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cinnamon and 1 bay leaf to the pot. Cook, stirring, for about 1 minute until fragrant.
04 - Stir the rinsed rice and the par-cooked lentils into the pot with the aromatics. Season with salt and freshly ground black pepper.
05 - Add the remaining 1 cup water or stock, bring to a boil, then reduce heat to low. Cover and simmer gently for 18–20 minutes, until rice and lentils are tender and liquid is absorbed. Remove from heat and let rest, covered, for 10 minutes.
06 - While the grains cook, toss the thinly sliced onion rings with 1/3 cup flour and 1/2 teaspoon salt until evenly coated, shaking off excess flour.
07 - Heat vegetable oil in a skillet to medium-high so it reaches a shimmering state (about 1/2 inch depth). Fry the coated onion rings in batches without overcrowding until golden brown and crisp, about 4–5 minutes per batch. Use a slotted spoon to transfer to paper towels to drain and season lightly with salt while hot.
08 - Fluff the lentil and rice mixture with a fork, transfer to a serving platter, and top generously with the crispy onions. Sprinkle with chopped parsley and serve with lemon wedges alongside.
