Here is a meal that is all at once ridiculously economical, easy, vegetarian, tasty, filling comfort food. It doesn't look like much, I'll give it that, but the flavor it packs is amazing. The earthiness of the lentils work so nicely with the sweetness of the onions, and then to top it off with the tang of the yogurt...it's just crazy that from such meager ingredients can come such brilliant flavor. And it's literally impossible to mess up; if you burn the onions a bit, well that's just extra flavor, or if you boil the water out of the lentils and rice mixture, just add some more (ask me how I know these things). Oh, and it tastes good cold, too. Nice.
Along with a chunk of pita bread, this humble dish pairs well with sides such as baked sweet potatoes or squash in the cooler months, and peasant-type salads in the spring and summer.
It's kind of hard to beat, isn't it? I guess that's why it's been around and much loved since the Medieval times.
- 1 1/2 c green or brown lentils
- 1 c long grain brown rice
- 1 tsp ground cumin
- 1 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 1/2 c water
- 1/4 c olive oil
- 2 1/2 c roughly chopped onion
- Lemon wedges
- Greek yogurt or sour cream
Combine lentils, rice, cumin, salt, pepper, and water.
Bring to a boil, cover, reduce heat to simmer, and cook for 40-45 minutes, or until rice and lentils are cooked.
Meanwhile, heat oil in a skillet over medium heat. Add onions.
Cook onions about 15 minutes or until golden and tender, stirring occasionally. Turn the heat off.
Stir half of the onions into the lentil and rice mixture.
Top each serving with a portion of the remaining onions, a squeeze of lemon, and a dollop of Greek yogurt or sour cream.