Ingredients:
1 cup brown or green lentils
½ cup Basmati rice
¼ cup olive oil ( or more as needed)
2 medium onions, thinly sliced (about 3 cups)
1 ½ tsp salt, plus more to taste
1 tsp smoked paprika
¼ tsp cayenne pepper, plus more to taste
1 tsp smoked paprika
¼ tsp cayenne pepper
Equipment:
Pot with lid
Large skillet with lid
Chef’s knife
Cutting board
Bowls
Wooden spatula or spoon
Measuring cups and spoons
Pot holders, dishcloth
Directions:
- Gather all the ingredients and equipment.
- Start by covering the lentils and rice in separate bowls with about 3 inches of cold water each. Let them soak for 20 to 30 minutes. This helps them cook more evenly.
- Wash the onions and slice the onions.
- Heat a large skillet over medium-high heat. Add the olive oil, onions, and 1 tsp salt. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the onions are soft, about 15 minutes.
- Remove the lid and continue cooking, stirring occasionally, until most of the liquid has evaporated and the onions are a deep, rich caramel color, about 20 to 30 minutes. If they start to stick, add a tiny splash of water.
- Move the onions to the side to create a small space at the bottom of the pot. There should be a puddle of oil there; if not, add a little oil, then stir in the smoked paprika, and cayenne pepper, if using. Cook until deliciously fragrant, about 1 minute, then combine the mixture with the onions. Blooming the spices in oil wakes up their natural oils.
- While the onions cook, rinse the lentils in a colander, checking for small stones. Then add the lentils and 3 cups of water to a 2-quart pot and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 15 minutes. The lentils will be only partially cooked.
- Drain and rinse the rice and then add it to the lentils. Sprinkle with ½ tsp of salt, stir, cover, and cook until both are tender, about 10 to 15 minutes more.
- Then carefully spoon the lentil mixture into the pan with the onions. Gently combine the ingredients, cover, turn off the heat, and let it steam for a few minutes to marry the flavors and finish cooking. Fluff with a fork.
Adapted from The Perennial Political Palate by The Bloodroot Collective of Bridgeport, CT