Lentil & rice pilaf topped with caramelized onion & toasted almonds, side yogurt

In a pot, combine the brown lentils with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain and set aside.

Prepare the Lentils

In another pot, heat 2 tablespoons of olive oil over medium heat. Add the rice and toast for 2-3 minutes, stirring frequently. Add 2 cups of water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook for 15-20 minutes until rice is fluffy and water is absorbed.

Cook the Rice

While the rice is cooking, slice the onions thinly. In a skillet, heat the remaining olive oil over medium heat. Add the onions and a pinch of salt, cooking slowly for about 15-20 minutes until they are golden brown and caramelized. Stir occasionally.

Caramelize the Onions

In a small dry pan, toast the almonds over medium heat for about 3-5 minutes until golden brown, stirring frequently to prevent burning.

Toast the Almonds

Once the rice and lentils are cooked, combine them in a large bowl. Stir in cumin, salt, and pepper to taste. Serve topped with caramelized onions and toasted almonds, alongside a side of plain yogurt.

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Recipe information

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