Lebanese Lentils Rice Onions (Printer version)

Lentils and rice cooked with spices, topped by golden caramelized onions for a rich, comforting dish.

# What You'll Need:

→ Lentils and Rice

01 - 1 cup brown or green lentils, rinsed
02 - ¾ cup long-grain rice (basmati), rinsed
03 - 960 ml water or low-sodium vegetable broth
04 - 2 tablespoons olive oil
05 - 1 teaspoon ground cumin
06 - ½ teaspoon ground allspice
07 - ½ teaspoon ground cinnamon
08 - 1 bay leaf
09 - 1 teaspoon salt, or to taste
10 - ½ teaspoon freshly ground black pepper

→ Caramelized Onions

11 - 3 large yellow onions, thinly sliced
12 - 3 tablespoons olive oil
13 - Pinch of salt

# Directions:

01 - Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add rinsed lentils and bay leaf; sauté for 2 minutes, stirring constantly.
02 - Pour in 960 ml water or vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
03 - While lentils simmer, heat 3 tablespoons olive oil in a large skillet over medium-low heat. Add sliced onions and a pinch of salt; cook, stirring frequently, for 25 to 30 minutes until onions are deeply golden and caramelized. Remove from heat and set aside.
04 - Add rinsed rice, ground cumin, allspice, cinnamon, salt, and black pepper to the lentils in the saucepan. Stir thoroughly to combine.
05 - Cover and simmer over low heat for 20 to 25 minutes, or until rice and lentils are tender and liquid is absorbed. Add a splash of water if necessary to prevent drying.
06 - Remove bay leaf and fluff the mixture with a fork. Adjust seasoning as needed. Portion into bowls and top generously with caramelized onions. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It feels like home cooking but tastes elegant enough to serve to guests without any apologies.
  • One pot for the base, one skillet for onions, and suddenly you have a complete, protein-packed meal that costs almost nothing.
  • The warm spices create this cozy flavor that works for dinner on a Tuesday or a Sunday gathering with family.
02 -
  • Caramelized onions cannot be rushed—low heat and patience are the only real ingredients here, and turning up the temperature just burns them instead of sweetening them.
  • The ratio of liquid to rice and lentils is critical, so don't freestyle the water measurement; if you do need more, add it in small splashes and taste as you go rather than drowning the whole pot at once.
03 -
  • Toast your dried spices in the warm oil for 30 seconds before adding liquid to unlock their full flavor potential and prevent that raw spice taste.
  • Buy the best olive oil you can afford because it's not just cooking oil here—it's a main ingredient that shapes the entire taste of the dish.
Return