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Lentils and Rice With Caramelized Onions

by Andrew Ilnyckyj featured in 10 Rice Recipes Perfect For Dinner


for 4 servings

Caramelized Onions

  • 1 medium red onion, thinly sliced
  • 1 tablespoon
    olive oil

Lentils and Rice

  • 3 ½ cups
    water (840 mL)
  • ½ medium red onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon
    olive oil
  • 1 cup
    green lentil (200 g)
  • 1 cup
    long grain rice (200 g)
  • 1 teaspoon
  • 1 teaspoon
  • ½ teaspoon
  • 1 bay leaf


  • 1 bunch fresh parsley
  • 1 lemon
  • ½ cup
    greek yogurt (120 g)
    Calories 405
    Fat 4g
    Carbs 73g
    Fiber 5g
    Sugar 4g
    Protein 18g

Estimated values based on one serving size.



  1. In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
  2. Add the water, green lentils, and salt to the large pot. Bring to a boil.
  3. Cover with lid and simmer for 10 minutes.
  4. To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
  5. NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
  6. Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
  7. Cook covered for about 15 minutes, or until rice is cooked.
  8. Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
  9. Enjoy!




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