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Author Notes: A Lebanese co-worker gave me this recipe over 20 years ago and I have loved it ever since. The secret is the dark brown carmelozed onion that goes onto the top...it makes it so savory and delish! - Nanna
- 3 onions, sliced thin
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1-2 pinches salt
- 1 pinch black pepper
- 1 1/2 cups green lentils
- 1 1/2 cups jasmine rice
- 5 cups water
- 1 teaspoon salt
- place 1/2 cup of the slicec onion in the pot of water with washed lentils and rice and 1 tsp. salt. Simmer until water is absorbed. (You may need a bit more or less water according to drynedd of lentils and rice...watch carefully.)In a saute pan add onions to the butter, olive oil, pinches of salt & pepper and over medium, heat stirring constantly until done, render them until dark brown and carmelized by their own sugar content. Serve over lentil & rice mixture.
- This recipe was entered in the contest for Your Best Lentils
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