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Rice and Lentils with Crispy Onions
This comforting bowl combines tender basmati rice and earthy lentils infused with warm spices. A fragrant blend of cumin, coriander, cinnamon, and allspice builds a deep flavor base right in the pot. The dish is crowned with a generous layer of crispy onions for a satisfying crunch in every bite. Serve it as a hearty vegetarian main course or a robust side dish for weeknight dinners. A bright, garlicky yogurt sauce cuts through the richness and ties the whole meal together.
Ingredients
- 1 cup plain whole-milk yogurt
- 2 tablespoons lemon juice
- ½ teaspoon minced garlic
- ½ teaspoon salt
- 8½ ounces (1¼ cups) green or brown lentils, picked over and rinsed
- Salt and pepper
- 1¼ cups basmati rice
- 1 recipe Crispy Onions (recipe follows), plus 3 tablespoons reserved oil
- 3 garlic cloves, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ⅛ teaspoon cayenne pepper
- 1 teaspoon sugar
- 3 tablespoons minced fresh cilantro
- 1. For the yogurt sauce: Whisk all ingredients together in bowl. Refrigerate while preparing rice and lentils.
- 2. For the rice and lentils: Bring lentils, 4 cups water, and 1 teaspoon salt to boil in medium saucepan over high heat. Reduce heat to low and cook until lentils are tender, 15 to 17 minutes. Drain and set aside. While lentils cook, place rice in medium bowl and cover by 2 inches with hot tap water; let stand for 15 minutes.
Instructions
- 1Warm the reserved onion oil in a Dutch oven over medium heat. Stir in the minced garlic, coriander, cumin, cinnamon, allspice, cayenne, and a quarter teaspoon of pepper, cooking until highly fragrant, which takes about two minutes.
- 2Pour in the soaked basmati rice and cook, stirring occasionally. Continue until the edges of the rice grains start to turn translucent, about three minutes. Pour in two and a quarter cups of water, the sugar, and one teaspoon of salt, then bring the mixture to a boil.
- 3Gently fold in the cooked lentils. Lower the heat to a gentle simmer, cover the pot, and cook until the rice absorbs all the liquid, which takes roughly 12 minutes.
- 4Remove the pot from the heat and take off the lid. Drape a folded clean dish towel over the top of the pot and press the lid back on tightly. Leave the pot undisturbed for 10 minutes to steam.
- 5Remove the lid and towel, then use a fork to gently fluff the rice and lentils. Fold in the fresh minced cilantro and half of the prepared crispy onions.
- 6Spoon the mixture onto a large serving platter. Scatter the remaining crispy onions over the top and serve immediately, offering the chilled yogurt sauce on the side.