Lentils Rice with Golden-Browned Sautéed Onions
Serves: 10-12
Preparation Time: 20-30 minutes
Cooking Time: 30-40 minutes
Total Time: 50-60 minutes
Ingredients
2 cups organic white rice
2 cups brown lentils, sorted for debris
2 large onions, thinly sliced
6 garlic cloves, minced
½ -1 cup extra-virgin olive oil
2-3 tablespoons fresh cilantro, thinly chopped
½-1 tablespoon sea salt
½ teaspoon cayenne pepper (optional)
1 cinnamon stick (optional)
Apple cider vinegar or fresh lemon juice (enough to soak lentils)
Filtered water (for cooking lentils and rice)
Preparation
Step 1 (soaking lentils 24-hours)
In a bowl, place the lentils
Rinse well under running water, drain
Add filtered water in the bowl until lentils are fully covered
Add 2-3 tablespoons of apple cider vinegar or fresh lemon juice
Soak lentils for 24-hours, changing the water 2-3 times during this time
After soaking time, drain remaining water in the lentils, and immediately rinse them under running water, drain well
Step 2 (cooking the lentils)
Place the 24-hours soaked lentils into a large pot
Add to the pot enough filtered water to cover the lentils by about 1-inch
Place the pot over medium heat, bring to a boil
When boiling, using a spoon, carefully completely remove the foam that rises on the top of lentils
Then, simmer lentils until soft, 20-30 minutes
Don’t overcook in order to lentils not be mushy
Taste to confirm that lentils are cooked, and when cooked remove from heat
Carefully drain, reserve cooked lentils on the pot completely covered
Step 3 (rinsing the rice)
Rinse the rice well under running water 3-4 times, until water is clear, drain well, reserve
Step 4 (cooking the rice)
Meanwhile the lentils are cooking
Place a large pot over medium heat, add 3-4 tablespoons of olive oil
Allow the olive oil to warm, add minced garlic
Sauté garlic until golden, 4-5 minutes
Add rinsed rice (Step 3), stir well to mix
Sauté the rice in this mixture for 5 minutes
Add filtered water enough to cover the rice by about 1-inch
Add sea salt to taste
Add the cinnamon stick
Add cayenne pepper
Partially cover the pot with the lid, cook, stirring occasionally, until water completely evaporates, 10-15 minutes
Close completely pot with the lid, turn to a low heat, allow rice to slow steam for a few more minutes, 3-4 minutes
Taste the rice to confirm that it is cooked (if not, add half a cup of water, put the lid back on, and keep on low heat until the water completely evaporates, and the rice is soft)
When cooked, remove rice from heat, remove cinnamon stick, reserve
Step 5 (sautéing onions)
Meanwhile the lentils and rice are cooking
Place a large skillet over medium heat, add 3-4 tablespoons olive oil
Allow the olive oil to warm, add the sliced onions
Stir carefully, sautéing onions until golden-browned 10-15 minutes
Add sea salt to taste, remove from heat, reserve
Step 6 (arranging the dish)
In a large bowl combine cooked rice and lentils, gently stirring until well combined
Transfer the combined lentils and rice into a deep serving plate
On the top of the lentils and rice, place a layer of the golden-browned sautéed onions
Garnish with the thinly chopped cilantro
Serve immediately