Lentils And Rice With Caramelized Onions Recipe By Tasty

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LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY



Lentils and Rice With Caramelized Onions Recipe by Tasty image

Here's what you need: medium red onion, olive oil, water, medium red onion, garlic, olive oil, green lentil, long grain rice, salt, cumin, cinnamon, bay leaf, fresh parsley, lemon, greek yogurt

Provided by Andrew Ilnyckyj

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 medium red onion, thinly sliced
1 tablespoon olive oil
3 ½ cups water
½ medium red onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 cup green lentil
1 cup long grain rice
1 teaspoon salt
1 teaspoon cumin
½ teaspoon cinnamon
1 bay leaf
1 bunch fresh parsley
1 lemon
½ cup greek yogurt

Steps:

  • In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
  • Add the water, green lentils, and salt to the large pot. Bring to a boil.
  • Cover with lid and simmer for 10 minutes.
  • To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
  • NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
  • Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
  • Cook covered for about 15 minutes, or until rice is cooked.
  • Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
  • Enjoy!

Nutrition Facts : Calories 473 calories, Carbohydrate 82 grams, Fat 8 grams, Fiber 7 grams, Protein 20 grams, Sugar 8 grams

LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)



Lebanese Lentils, Rice and Caramelized Onions (Mujadara) image

Provided by Aarti Sequeira

Time 1h25m

Yield 6 servings

Number Of Ingredients 13

1 cup brown or green lentils (not lentils du Puy), sorted for debris and rinsed
1/2 cup extra-virgin olive oil
1 teaspoon cumin seeds
1/2 teaspoon cracked black peppercorns
3 medium red onions, thinly sliced
Kosher salt
3/4 cup basmati rice
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (1-inch) cinnamon stick
2 tablespoons pine nuts, optional
Squeeze of fresh lemon juice
Greek yogurt, for serving, optional

Steps:

  • Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
  • Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
  • Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.
  • Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.
  • Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)
  • Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
  • Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
  • Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.

TASTY LENTILS AND RICE WITH CARAMELIZED ONIONS



Tasty Lentils And Rice With Caramelized Onions image

A delicious healthy focused dinner that will make you feel full and happy :)

Provided by Tasty Recipes

Categories     Dinner

Time 1h5m

Yield 45

Number Of Ingredients 11

1 medium red onion, thinly sliced
1 tablespoon of olive oil
½ medium red onion, diced
2 cloves of garlic, minced
1 tablespoon olive oil
1 cup green lentils
1 cup long grain rice
1 teaspoon salt
1 teaspoon cumin
½ teaspoon cinnamon
1 bay leaf

Steps:

  • Heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized. This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
  • In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
  • Add 3.5 cups of water, the salt, and the green lentils to the large pot. Bring to a boil, then cover with lid and simmer for 10 minutes.
  • Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir and cook covered for about 15 minutes, or until rice is cooked.
  • Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.

Nutrition Facts :

LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)



Lentils and Rice with Fried Onions (Mujadarrah) image

This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!

Provided by Melissa Mueller

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 50m

Yield 4

Number Of Ingredients 6

6 tablespoons olive oil
1 large white onion, sliced into rings
1 ⅓ cups uncooked green lentils
¾ cup uncooked long-grain white rice
salt and pepper to taste
¼ cup plain yogurt or sour cream

Steps:

  • Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
  • Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
  • Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
  • Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

Nutrition Facts : Calories 534.8 calories, Carbohydrate 69.1 g, Cholesterol 0.9 mg, Fat 22.1 g, Fiber 10.6 g, Protein 17.3 g, SaturatedFat 3 g, Sodium 311.9 mg, Sugar 4.1 g

LENTILS AND RICE WITH CARAMELIZED ONIONS



Lentils and Rice with Caramelized Onions image

Categories     Onion     Rice     Side     Vegetarian     Lentil

Yield makes 4 to 6 servings

Number Of Ingredients 5

3 large onions, thinly sliced
1/4 cup extra virgin olive oil
Salt and black pepper to taste
2 cups dried brown or green lentils, rinsed and picked over
1 cup long-grain rice

Steps:

  • Put the onions in a large skillet with a lid and turn the heat to medium. Cover and cook, stirring occasionally, until the onions are dry and almost sticking to the pan, about 20 minutes. Add the oil and a large pinch of salt and cook, stirring occasionally, until the onions brown, another 10 to 15 minutes.
  • Meanwhile, put the lentils in a 4-quart or other medium saucepan and add 1 quart water; turn the heat to medium-high, then cover and cook, stirring occasionally, for about 20 minutes. Turn off the heat if the lentils become tender before the onions are done.
  • Coarsely chop half the onions, making just a few passes with a knife. Add these and the rice to the lentils and stir. Continue cooking until both the rice and lentils are tender and all the water is absorbed, another 15 minutes or so. If the mixture begins to dry out before it is completely cooked, add another 1/2 cup water, repeating as necessary. When the mixture is done, taste and adjust the seasoning; keep warm over low heat.
  • Meanwhile, continue to cook the onions left in the skillet over medium-high heat, stirring frequently, until they are a dark brown and threatening to burn, about 15 minutes. Remove with a slotted spoon and drain on paper towels.
  • Garnish the rice and lentils with the caramelized onions and serve.

CARAMELIZED ONIONS AND LENTIL RICE



Caramelized Onions and Lentil Rice image

Make and share this Caramelized Onions and Lentil Rice recipe from Food.com.

Provided by Pinay0618

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon unsalted butter
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 teaspoon sugar
kosher salt & freshly ground black pepper
2 garlic cloves, minced
2 cups long-grain white rice
1 quart water
1 (15 1/2 ounce) can lentils, drained and rinsed
1/4 teaspoon ground cumin

Steps:

  • Melt the butter with the oil in a medium skillet over medium heat. Add the onions, sugar, and some salt and pepper. Cook until the onions become deep brown and sticky, about 20 minutes, stirring every 4 or 5 minutes (if the onions color too quickly, reduce the heat to medium-low).
  • While the onions caramelize, make the rice. Heat the remaining tablespoon of oil in a saucepan over medium heat. Add the garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the rice and stir, cooking it until the grains begin to turn opaque, about 2 minutes. Add the water, lentils, and cumin; season with salt and pepper. Increase heat to medium-high and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes. Serve topped with the caramelized onions.

Nutrition Facts : Calories 568, Fat 10.7, SaturatedFat 3, Cholesterol 7.6, Sodium 16, Carbohydrate 100.2, Fiber 10.4, Sugar 4.3, Protein 17

LENTILS AND RICE WITH CARAMELIZED ONIONS



Lentils and Rice With Caramelized Onions image

This can be served either warm or room temperature as an appetizer (good with toasted pita chips), or as a side to chicken. As suggested by some reviewers, add cumin and allspice to taste, if desired!

Provided by Outta Here

Categories     Long Grain Rice

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 8

1/4 cup extra virgin olive oil, divided
6 large yellow onions
4 1/2 cups water
1 1/4 cups brown lentils
1 1/4 cups long-grain rice
1 teaspoon salt
1/4 teaspoon black pepper
plain yogurt

Steps:

  • Peel and slice onions vertically.
  • Heat 3 tablespoons oil in a large skillet over medium-low heat.
  • Add onion; cover and cook 15 minutes or until soft, stirring occasionally.
  • Uncover and increase heat to medium; cook 25 minutes or until golden brown, stirring occasionally. Reduce heat to low and keep onions warm.
  • While onion cooks, bring water to a boil in a large saucepan.
  • Add lentils; return to a boil and reduce heat to keep at a low boil and cook 20 minutes.
  • Stir in 1/2 cup caramelized onion, rice, salt, and pepper. Cover, and cook over medium-low heat for 25 minutes, until lentils and rice are tender.
  • Spoon lentils and rice into a shallow dish; top with remaining onion.
  • Drizzle remaining oil over lentils. Serve with yogurt, if desired.

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Top Asked Questions

How to cook lentils and onions for Soup?
Add the water, green lentils, and salt to the large pot. Bring to a boil. Cover with lid and simmer for 10 minutes. To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
How do you cook lentils and rice together?
Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir. Cook covered for about 15 minutes, or until rice is cooked. Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
How to cook lentils in a crock pot?
Restrictions apply. In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes. Add the water, green lentils, and salt to the large pot. Bring to a boil. Cover with lid and simmer for 10 minutes.
How do you cook rice with onions and olive oil?
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.

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