Follow these steps for perfect results
dry lentils
rinsed
low sodium chicken broth
dry long-grain rice
olive oil
large onions
sliced
salt
syrian pepper
Pick through the lentils and rinse them.
Place the lentils in a pot with 3 cups of chicken broth or water.
Bring to a boil, then reduce heat and simmer for about 20 minutes, or until lentils are starting to become tender.
Add the rice to the pot.
Cook for an additional 15-20 minutes, until the rice is cooked, adding more liquid if necessary.
While the rice and lentils cook, cut the onions in half and slice them thinly.
Heat the olive oil in a skillet over medium-high heat until shimmering.
Add the sliced onions to the skillet, reduce heat to medium, and cook, stirring frequently, until the onions are thoroughly browned and caramelized.
Add the caramelized onions, salt, and Syrian pepper (or black pepper and allspice) to the rice and lentils.
Add a little more liquid if necessary to keep the mixture moist and simmer for 5 more minutes.
Serve hot.
Expert advice for the best results
For a creamier texture, add a dollop of yogurt before serving.
Garnish with chopped parsley for added freshness.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in a shallow bowl and garnish with chopped parsley and a drizzle of olive oil.
Serve as a side dish with grilled chicken or fish.
Serve as a vegetarian main course with a side salad.
Complements the earthy flavors
Discover the story behind this recipe
A staple dish in many Middle Eastern countries.
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