Egyptian Lentils and Rice with Caramelized Onions

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A humble yet deeply satisfying Egyptian classic, this lentils and rice dish is slow-cooked with golden caramelized onions, warm cumin, and garlic. Topped with extra-crispy onions and a squeeze of lemon, it proves simple pantry ingredients can become extraordinary.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 17 gFat
• 2.5 gSaturated Fat
• 68 gCarbs
• 14 gFiber
• 7 gSugar
• 16 gProtein
• 580 mgSodium
• 720 mgPotassium
• 75 mgCalcium
• 5 mgIron
• 11 mgVitamin C
• 12 mcgVitamin A

Ingredients

For the lentils and rice base

• 1 cup brown or green lentils, picked over and rinsed
• 1 cup short-grain or basmati rice, rinsed until the water runs clear
• 1 tablespoon tomato paste
• 1 1/2 teaspoons fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 cups water or low-sodium vegetable broth

For the caramelized onions

• 3 large yellow onions, halved and very thinly sliced
• 1/3 cup extra-virgin olive oil
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander

To finish and serve

• 1/2 cup chopped flat-leaf parsley
• 1 lemon, cut into wedges
• 1 cup plain whole-milk yogurt, for dolloping (optional)
• Cracked black pepper, for finishing

Directions

1. Place the lentils in a medium saucepan, cover with water 2 inches above the level of the lentils, and bring to a boil over high heat. Reduce to a gentle simmer and cook 15 to 20 minutes until just tender but still holding their shape; drain and set aside.
2. Meanwhile, heat the olive oil in a wide, heavy-bottomed pot or Dutch oven over medium-low heat. Add the sliced onions and a small pinch of salt. Cook slowly, stirring every few minutes, for 25 to 30 minutes until deeply golden brown, jammy, and sweet.
3. Scoop out about half of the caramelized onions and reserve them for the topping. To the pot with the remaining onions, add the garlic, cumin, and coriander and stir for about 1 minute until fragrant.
4. Stir in the tomato paste and cook for 1 minute, then add the rinsed rice and drained lentils. Toss gently so everything is coated in the spiced onion mixture.
5. Pour in the broth or water and add the salt. Bring to a boil, then immediately reduce the heat to low, cover tightly, and simmer undisturbed for 20 to 22 minutes, until the rice is tender and the liquid has been absorbed.
6. Off the heat, keep the lid on and let the pot rest for 10 minutes to steam and firm up the grains. Fluff gently with a fork, taking care not to crush the lentils, and taste to adjust salt.
7. Mound the lentils and rice onto a wide serving platter, pile the reserved crispy onions on top, scatter generously with parsley, and finish with cracked black pepper.
8. Serve warm with lemon wedges for squeezing over each portion and a cool dollop of plain yogurt alongside, if desired.

Cook’s Notes

• Use brown or green lentils for this recipe; red lentils will completely disintegrate into porridge and will not give you the right texture.
• Patience with the onions is the soul of this dish. Rushing them on high heat will make them sharp and bitter instead of sweet and silky.
• Make it ahead by several hours: the flavors deepen as it sits, and leftovers reheat beautifully with a small splash of water stirred in.
• For a more substantial meal, top each portion with a halved hard-boiled egg or serve alongside a quick cucumber-yogurt salad with mint.
• Toast the cumin briefly in the dry pot for 30 seconds before adding the oil to unlock a deeper, smokier aroma.

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