Lentils and Rice


Ingredients (use vegan versions):

  • 1 1/2 cup green lentils
  • 8 cups cold water
  • two or three medium-sized yellow onions
  • 1/4-1/2 cup olive oil
  • 1 cup long-grain white rice (brown can be used, but it will significantly increase the
  • cooking time, and more water may be necessary)
  • salt & pepper to taste


Pick over lentils to make sure there’s
no stones. In a large, preferably
enamel coated pot, bring the lentils
and water to a boil. Once the boiling
starts, set a timer for an hour and
lower the heat to medium.

While the lentils are coming to a boil,
chop the onions (not too finely) and
place in a frying pan with the oil.
Start with 1/4 cup. There should be
excess oil, but the onions shouldn’t be
FLOATING. Once you set the timer on
the lentils, turn the onions onto
medium-low heat. Add a generous amount
of salt and pepper, at LEAST a teaspoon
of salt. Stir occasionally. Let it
cook for the entire hour, you want the
onions to be caramelized and somewhat

When there’s 10 or 15 minutes left on
the lentils, add the rice to the
onions. Stir well to ensure ALL the
rice gets coated with oil. By the time
the 10 or so minutes are up, the rice
should be opaque, and there should
still be a little spare oil in the pan.

Once the hour is up, add the rice/onion
mixture to the lentils. Do NOT drain!
Mix well, adjust seasonings. Cover and
cook on low for 20-25 minutes. Be sure
to stir it once in awhile, scraping the
bottom of the pot, as it WILL stick.
It will end up rather thick, and smells
lovely! Eat up. 😉

I got this recipe from a friend who got
it from another friend, etc. It is
actually pretty simple, and the timing
works well. Even though there isn’t
much in there ingredient-wise, it is SO
GOOD! This is a popular dish and even
my meat-eating friends love it. 🙂

Serves: 12

Preparation time: 1 1/2-2 hours

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