Ingredients
Scale
- 1 cup dried brown or green lentils, rinsed
- 1 cup long-grain white rice (or basmati), rinsed
- 4 cups vegetable broth (or water with bouillon)
- 2 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil or vegetable oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cinnamon
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Heat the oil in a large pot or deep skillet over medium heat. Add the sliced onions and a pinch of salt. Cook them for about 12-15 minutes, stirring occasionally, until they turn a deep golden brown. Remove about half of the onions and set them aside on a paper towel; these will be your crispy topping later. Leave the remaining onions in the pot.
- Add the minced garlic, cumin, turmeric, and cinnamon to the pot with the remaining onions. Stir for 1 minute until the spices are fragrant. Add the rinsed lentils and rice to the pot. Stir well to coat every grain and lentil in the spiced oil. Toasting the rice for 2 minutes before adding liquid adds a wonderful nutty depth to the final dish.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, turn the heat down to low and cover the pot with a tight-fitting lid. Let it simmer for 18-22 minutes. Do not peek! After the time is up, turn off the heat and let the pot sit, covered, for another 5 minutes to allow the steam to finish the cooking process. Fluff with a fork and season with additional salt and pepper if needed.
- Divide the mixture evenly into four meal prep containers. Top each portion with the reserved caramelized onions and fresh herbs if you have them. Allow the food to cool completely before sealing the lids and placing them in the refrigerator.
- Cook Time: 40 minutes