Rice & Lentils Recipe

Rinse and prep

Rinse the basmati rice under cold water until the water runs clear (3–4 rinses) to remove excess starch. Rinse the brown lentils and pick out any debris. Drain both and set aside.

Sauté aromatics

In a medium heavy-bottomed pot, heat 1 tablespoon olive oil and the butter over medium heat. Add the chopped yellow onion and cook, stirring, until translucent and beginning to brown, about 6–8 minutes. Add the minced garlic, ground cumin, and ground coriander and cook 30–60 seconds until fragrant.

Toast lentils briefly

Add the rinsed lentils to the pot and stir to coat with the aromatics for 1–2 minutes — this helps flavor the lentils.

Add rice and liquid

Add the rinsed basmati rice, bay leaf, the remaining 1 tablespoon olive oil, salt, pepper, and 3.5 cups water or vegetable stock. Stir once to combine.

Simmer

Bring to a gentle boil over medium-high heat, then reduce to a low simmer and cover. Cook for 18–22 minutes, or until the rice is tender and the lentils are cooked through (brown lentils typically take about 20–25 minutes; if they remain firm, add 2–3 tablespoons water and continue cooking 3–5 minutes). Avoid lifting the lid frequently.

Rest and fluff

Remove from heat and let the pot rest, covered, for 8–10 minutes. Discard the bay leaf, then use a fork to fluff the rice and lentils gently. Taste and adjust seasoning with additional salt and pepper if needed. Stir in chopped parsley if using.

While the rice and lentils cook, separate the thinly sliced large onion into rings. Pat dry with a paper towel to remove excess moisture. In a bowl, toss the sliced onions with the all-purpose flour and 1/2 teaspoon salt until evenly coated (shake off excess flour).

In a medium skillet or small saucepan, heat the neutral oil over medium-high heat to 350°F (175°C) or until a small piece of onion sizzles immediately. Fry the floured onion slices in batches so they have room to crisp, about 2–4 minutes per batch, stirring occasionally until golden brown and crisp. Use a slotted spoon to transfer to a plate lined with paper towels. Sprinkle lightly with additional salt while still hot. Drain any excess oil from the skillet between batches if needed.

For extra crispness, you can return the fried onions to a 350°F (175°C) oven for 3–4 minutes, but this is optional. Keep onions on paper towels until serving to retain crisp texture.

While onions fry or after they are done, place a small dry skillet over medium heat. Add the chopped walnuts and toast, stirring often, until fragrant and lightly browned, about 3–5 minutes. Add 1/2 teaspoon olive oil and a pinch (about 1/8 tsp) salt, stirring to coat and release flavors for 30 seconds. Remove from heat and transfer to a small bowl to cool — this prevents them from continuing to cook in the hot pan.

Prepare the cucumbers: halve or quarter baby cucumbers depending on size. Place them in a medium bowl with halved cherry tomatoes (if using) and the thinly sliced red onion.

Make the dressing: in a small bowl or measuring cup, whisk together the fresh lemon juice, extra-virgin olive oil, chopped dill or parsley, salt, and black pepper until emulsified.

Toss and chill: Pour the dressing over the cucumbers and toss to coat. Taste and adjust seasoning. Refrigerate for at least 10 minutes to allow flavors to meld, or serve immediately at room temperature.

Plate warm rice and lentils in a shallow bowl or on a platter. Scatter the toasted walnuts over the rice, then top with a generous handful of crispy fried onions. Serve the baby cucumber salad on the side. Garnish with additional chopped parsley if desired.

Estimated to serve 3–4 people: offer lemon wedges alongside for extra brightness.