This simple dish of lentils and rice is popular in many incarnations across the Middle East. This Lebanese recipe is uncomplicated and flavoured with onion, salt and olive oil.
- 2 large onions, finely chopped
- 250 ml (1 cup) olive oil
- 300 g (1½ cups) brown lentils well washed in several rinses of water
- 4-5 cups water
- salt to taste
- 100 g (½ cup) long grain rice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Fry the onion in the olive oil, stirring regularly, until caramelised to a dark brown colour. Drain the washed lentils and add to the onions.
Add 4 cups water and simmer for about 10 minutes on a low heat. Season to taste. Add the rice and cook on a low heat for a further 10 minutes.