Rice with Lentils and Caramelized Onions
Ingredients
- 1 clentils
rinsed and drained
- 3bay leaves
- 6 tbspolive oil
divided
- 2 largewhite onions
coarsely chopped
- 2 cjasmine white rice
or extra long white rice
- 1 tspground cumin
- 1 tspdried oregano
- ½ tspground ancho chile
- ¼ tspground turmeric
- ¼ tspground coriander
- 1 tspkosher or sea salt
- 5 cchicken broth
vegetable broth or water
Directions
- 1
In a medium saucepan, bring 4 cups water with the bay leaves to a boil. Add the lentils, reduce the heat to medium, cover partially with a lid and cook for 15 to 20 minutes, or until the lentils are just cooked and tender but not mushy or falling apart. Drain, remove the bay leaves and set aside.
- 2
In a large wide casserole or heavy sauté pan that has a tight fitting lid, heat 4 tablespoons olive oil over medium heat. Once hot, add the onions and sauté, stirring occasionally, for about 20 minutes. The onions will first soften and become translucent and then they will brown, which is what you want. Stir and make room in the middle, add the remaining olive oil, and add the rice. Cook for 2 to 3 minutes, gently stirring with the browned onions. The rice will quickly change from a grayish white to a bright white color and feel heavier in the spoon. Don’t let it brown. Make room in the middle once again, and add the cooked lentils, cumin, oregano, ground ancho chile, turmeric, coriander and salt, and stir well. Add the broth, bring to a boil, reduce the heat to the lowest possible setting, cover, and cook for 20 to 25 minutes, until most or all of the liquid has been absorbed and the rice is cooked. Remove the lid and check to see that the rice is cooked. If it is, fluff with a fork, and serve. If it is still a bit al dente, add a couple of more tablespoons of water, cook for a few more minutes, and test.
- 3
Taste and adjust salt, and serve.
Rice with Lentils and Caramelized Onions
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About this Recipe
Seeking a comforting, flavorful side dish that truly shines? This Rice with Lentils and Caramelized Onions, inspired by Pati's Mexican Table Season 9, Episode 6 "Sonoran Family Favorites for Sami", offers a deeply satisfying experience that complements any meal.
The magic in this dish lies in the slow caramelization of large white onions, which builds a profound savory sweetness. This rich base is then perfectly balanced by earthy lentils and a vibrant blend of aromatic spices like cumin, oregano, and ancho chile, making it a testament to how simple ingredients can create complex, comforting flavors.
Prepare for a truly aromatic and soul-warming side. Each spoonful delivers fluffy jasmine or extra long white rice interwoven with tender lentils and soft, sweet caramelized onions. The harmonious blend of cumin, dried oregano, ground ancho chile, turmeric, and coriander creates a warm, inviting profile that's both robust and comforting. It's a hearty dish that feels both familiar and special, promising a delightful sensory experience with its tender texture and sweet-savory balance.
This versatile side dish is easily adaptable to your pantry and preferences. For a vegetarian option, simply use vegetable broth or water instead of chicken broth. The ground ancho chile can be adjusted to your taste, offering a milder or spicier kick. While jasmine or extra long white rice are recommended for their texture, you can experiment with other white rice varieties if needed.
Ideal as a hearty side dish for family dinners or a casual gathering, this rice and lentil dish pairs beautifully with a wide array of main courses. Its rich flavors and comforting texture make it a welcome and substantial addition to any table, truly echoing the warmth of Sonoran family favorites.