Ingredients
Scale
- 1.5 cups dry brown or green lentils (rinsed)
- 1.5 cups long-grain white rice (Basmati or Jasmine works best)
- 3 large yellow onions, thinly sliced
- 3 tablespoons olive oil or vegetable oil
- 4.5 cups vegetable broth or water
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon salt (adjust to taste)
- 0.5 teaspoon black pepper
- Optional: Fresh parsley and lemon wedges for serving
Instructions
- Heat the oil in a large pot or deep skillet over medium-high heat. Add the sliced onions and a pinch of salt. Cook them for about 15–20 minutes, stirring frequently. You want them to turn a deep, dark golden brown. Be careful not to burn them, but don’t be afraid of the color; these onions provide the primary flavor for the entire dish. Once finished, remove about half of the onions and set them aside for garnishing later.
- In the same pot with the remaining onions, add the rinsed lentils, cumin, coriander, turmeric, and black pepper. Stir for one minute to toast the spices. Pour in 3 cups of the broth or water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. The lentils should be slightly softened but still firm in the middle.
- Rinse your rice thoroughly under cold water until the water runs clear. Add the rinsed rice to the pot with the lentils. Pour in the remaining 1.5 cups of broth and add the salt. Stir once to combine. Bring the pot back to a boil, then immediately turn the heat to the lowest setting. Cover with a tight-fitting lid and cook for another 15–18 minutes without opening the lid.
- Once the water is fully absorbed and the rice is tender, turn off the heat. Let the pot sit, covered, for 5–10 minutes. This steaming period allows the rice grains to separate and become fluffy. Remove the lid and use a fork to gently fluff the lentils and rice together, incorporating the caramelized onions throughout the mixture.
- Divide the mixture evenly into five meal prep containers. Top each portion with the reserved caramelized onions you set aside earlier. If you have them on hand, sprinkle with fresh parsley and add a lemon wedge. Let the meals cool completely before sealing the lids and placing them in the refrigerator.
- Cook Time: 45 minutes