Lebanese-Inspired Lentil and Rice Bowls with Caramelized Onions

Ingredients

• 1 cup dry brown or green lentils (200 g), sorted and rinsed
• 3/4 cup dry long-grain white rice (150 g), rinsed and drained
• 3 medium-large yellow onions (500 g total), halved and thinly sliced
• 3 tablespoons olive oil (45 ml), divided
• 2 garlic cloves, finely minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon fine salt, divided between onions and rice
• 1/4 teaspoon ground black pepper
• 1 1/2 cups water (360 ml), for the rice, plus about 4 cups for cooking lentils
• 1 cup plain 2% Greek yogurt (240 g)
• 1 small cucumber (200 g), finely diced and drained
• 2 tablespoons fresh lemon juice (30 ml)
• 2 tablespoons finely chopped fresh parsley (8 g)

Instructions

1. Read the rice package to confirm its water ratio and cooking time; the quantities here suit standard long-grain white rice. Prepare the onions first so they can brown while the lentils and rice cook. Set out a wide heavy skillet and two saucepans.
2. Heat 2 tablespoons olive oil in the skillet over medium heat. Add the onions and 1/4 teaspoon salt. Cook for 5 minutes, stirring, then reduce to medium-low and continue for 25 to 30 minutes until deeply golden and sweet. Stir frequently, especially near the end; add a tablespoon of water if the pan catches before the onions soften.
3. While the onions cook, place the lentils in a saucepan with about 4 cups water. Bring to a boil, then simmer gently, uncovered, for 20 to 25 minutes or until tender but still holding their shape. Add water if needed to keep them submerged. Drain well; older lentils may need additional time.
4. In the second saucepan, warm the remaining 1 tablespoon oil over medium-low heat. Stir in the garlic, cumin, coriander and cinnamon for about 30 seconds, just until fragrant. Add the drained rice and stir for another minute without browning the garlic.
5. Add the 1 1/2 cups water, the remaining 1/4 teaspoon salt and the black pepper. Bring to a simmer, cover tightly and cook over low heat for about 15 minutes, or according to the rice package. Remove from the heat and leave covered for 5 minutes, then fluff gently with a fork.
6. Stir the yogurt, drained cucumber, lemon juice and half the parsley in a bowl. Keep refrigerated while finishing the warm ingredients. If the cucumber is especially watery, squeeze it gently in a clean towel first.
7. Taste a lentil and a few grains of rice separately to confirm they are tender. Fold the drained lentils and half the caramelized onions into the rice over very low heat for 2 to 3 minutes. Use a wide spoon and a lifting motion so the rice does not become mashed.
8. Divide the lentil-rice mixture among four bowls. Add the remaining caramelized onions on top, keeping their browned texture visible. Spoon one-quarter of the cucumber yogurt alongside each portion and scatter over the remaining parsley.
9. Serve warm, with the cool yogurt added only at the table. For meal preparation, portion the cooked mixture into shallow containers and refrigerate promptly; pack the yogurt separately so reheating does not split it.