Lentils and rice with caramelised onions

Lentils and rice with caramelised onions

By
From
Moorish
Serves
4
Photographer
Mark Roper

In the Middle East, as in other parts of the world, lentils are often combined with rice to add an easy protein boost. This dish is similar to mjaddarah, one of the most popular home-cooked dishes in Lebanon and Syria. In mjaddarah, the rice and lentils are cooked together until they break down to a sludge-coloured kind of porridge. Here, the rice is prepared risotto-style, and the cooked lentils are added towards the end for a pretty speckled effect. Serve with the caramelised onions spooned lavishly over the top, and a chunky salad, such as a Greek salad.

Lentils

Ingredients

Quantity Ingredient
150g brown lentils
1/2 onion
1 bay leaf
1 cinnamon stick
1 tablespoon extra virgin olive oil

Caramelised onion

Quantity Ingredient
50ml olive oil
a knob unsalted butter
3 medium-sized purple onions, finely sliced

Risotto

Quantity Ingredient
2 tablespoons olive oil
1/2 small onion, finely diced
200g vialone nano rice
60ml white wine
1 litre chicken or vegetable stock, simmering
80g unsalted butter, chilled and diced
40g parmesan, grated
salt and pepper

Method

  1. To cook the lentils, put them in a pan with twice their volume of water, the onion, bay leaf and cinnamon stick. Bring to the boil, then lower the heat and cook for 25–30 minutes, or until the lentils are tender. Remove the pan from the heat, drain off the water, discard the aromatics and stir through the olive oil.
  2. Prepare the caramelised onions while you are making the risotto. Heat the oil and butter in a heavy-based frying pan and cook the onions over a very slow heat for 10–15 minutes until they are soft and sweet.
  3. To cook the risotto, heat the oil and fry the onion for a few minutes to flavour the oil, then discard. Add the rice and stir for a few minutes to coat each grain of rice with the oil. Pour in the wine and let it bubble away until it evaporates. Next, ladle in enough simmering stock to cover the rice by a finger’s width. Cook on medium heat, stirring with a wooden spoon from time to time, until most of the stock has been absorbed.
  4. Add the same quantity of stock. Again, cook on medium heat, stirring from time to time, until most of the stock has been absorbed.
  5. Add a third amount of stock (reserve around 100 ml for the final stage) and when half of the liquid has been absorbed, add the lentils. Stir gently until the stock is all absorbed.
  6. Add the final 100 ml of stock and the butter and stir until both are completely absorbed. Stir in the parmesan, then taste and adjust the seasoning if needed. Cover the pot and allow to rest away from the heat for a few minutes.
  7. Serve in shallow bowls, topped with a generous spoonful of caramelised onions.
Tags:
Malouf
Greg
Lucy
Moorish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again