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Lentils and Rice with Caramelized Onion

Variations of this dish are very popular in the middle east, especially in Egypt.  You can get very creative with add-in ingredients.  I like to add feta cheese and top it with fresh parsley.

2 cups    cooked lentils (see note)
2 cups    cooked rice
2 tablespoons    olive oil
6 cups    yellow onion, sliced
1 teaspoon    cumin
2 tablespoons    fresh lemon juice
˝ cup    feta cheese, crumbled
˝ cup    fresh parsley, chopped
S&P to taste

Separately cook the lentils and rice in your normal fashion.  Heat a skillet big enough to hold all of the sliced onion over medium heat.  Add oil and swirl to coat pan.  Add onion and sauté until caramelized to a deep golden brown, about 25 minutes.  

While the onions are cooking place a serving bowl large enough to hold all ingredients into an oven set to warm, about 200 to 220 degrees.  When the onions are done transfer the warmed bowl from the oven to a workspace, add the lentils, rice, onion and remaining ingredients, except parsley, and toss to thoroughly combine.  Sprinkle the top with parsley and serve immediately.

Note:  Simmer approximately ⅔ cup of dried lentils in plain water, adding more as necessary, until tender.


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