1 cup dried green lentils
2¼ cups water
1 cup long-grain white rice
1 large onion, peeled and sliced
½ cup extra virgin olive oil
1 tsp. salt
1 tsp. smoked paprika
¼ tsp cayenne pepper (optional)
Fine mesh colander
Measuring cups and spoons
Large pot with a lid
- Rinse the lentils well in a colander, checking for small stones. Then add the clean lentils and 2 cups water to a large pot.
- Place the pot with the lentils and water over medium-high heat and bring to a boil. Turn the heat down to low and cook for 15 minutes.
- While the lentils are cooking, rinse the rice well in the colander and set aside.
- Then wash the onion, and peel and thinly slice it.
- Add the olive oil to a medium frying pan and place over medium-low heat. Carefully add the onion, listening for the sizzling sound. Sauté the onion, stirring occasionally, until golden brown, about 10-15 minutes.
- After the lentils have cooked for 15 minutes add the rice and ½ cup of water to the pot. Cover and let cook for 15 minutes.
- Add the caramelized onions and oil from the pan, as well as salt, paprika, and cayenne. Continue cooking until the lentils and rice are tender, about 15 minutes.
Adapted from The Perennial Political Palate by The Bloodroot Collective of Bridgeport, CT