It’s cooled down a lot this past week. We’ve taken our sweaters and scarves out of the closet, and next week we’ll probably add our jackets and gloves to the mix. This dinner was warm and satisfying and gave me the energy to teach one last night class on the past perfect tense. The caramelized onions are our favorite part of this meal, and really tie together all the flavors quite nicely. The first time we made this dish we didn’t have a parsley plant yet, but this time we were aesthetically pleased by specks of green on top of our lentils.
1 1/2 TBS. olive oil
1 onion (half of it chopped, the other half sliced into rings)
1 clove minced garlic
1 1/2 tsp. cumin
1/2 tsp. coriander
salt & pepper to taste
1 cup lentils
3 cups chicken (or veggie) broth
1/2 cup rice
chopped fresh parsley leaves for garnish
- Heat a 1/2 TBS. of oil over medium heat. Add the chopped onion and cook until it softens, about 5 minutes. Add the garlic, cumin, coriander, salt & pepper, and cook for 3 minutes more. Stir in the lentils, then add 1 cup of the broth.
- Cook, stirring occasionally for about 20 min. or until the lentils start to soften. Add the rest of the broth (so the lentils are completely covered). Stir in the rice. Cover and reduce heat to low.
- In the meantime, cook the remaining onion slices in 1 TBS. of oil over medium high heat, stirring often, until they turn dark brown and become caramelized (about 15 min.) Drain on paper towels while the lentil and rice finish cooking.
- When the rice and lentils are both tender (if not, add more liquid, cover, and continue cooking for a few minutes), garnish with the caramelized onions and fresh parsley.