Palestinian Lentils And Rice With Crispy Onions

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This is so delicious and so simple. It's a little exotic, very flavorful, and will make your kitchen smell wonderful as it cooks - and my preference is to add extra cumin! I've never made it without first soaking the rice and lentils, but the dish could surely be adapted to no-soaking if you're looking to cut some of the prep time.

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Steps

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Soak lentils in water for 3 hours.

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Drain.

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Soak rice in water for 1 / 2 hour.

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Drain.

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Saute onions in a large skillet for about 15 minutes , or until very brown and crisp.

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Remove onions to a plate lined with paper towels to drain.

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Turn heat to medium-high and add lentils and rice to skillet.

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Saute quickly in the browned-onion-flavored oil , adding cumin , salt and pepper.

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Add 3 cups of water and bring to a boil.

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Cover very tightly and then cook on very low heat for about 20 to 25 minutes.

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To serve , fluff up rice and lentils and top with the crispy browned onions.

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Ingredients

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jasmine rice, dried lentils, olive oil, onions, cumin, salt, black pepper