Lentils and rice with caramelized onions

By bakers_delight85

This dish can be served warm or at room temperature, as a first course or as part of a light vegetarian meal, often accompanied by yogurt.

Ingredients

• 8 Tbsp. extra virgin olive oil (or more)
• 3 large onions, weighing approximately 1 1/2 lbs in total, cut in half rom the stem end and sliced
• 9 oz large green or brown lentils
• 9 oz long-grain rice
• salt and pepper

Preparation

Step 1

Heat 3-4 Tbsp. of the oil in a large pan, add the onions and cook, covered, over a very low heat, stirring occasionally, for about 20 minutes, until they soften. Continue cooking, uncovered, over a medium heat, stirring often, until the onions are golden.
Rinse the lentils in cold water and drain. Put them in a large saucepan, add 1 3/4 pints of water and bring to a boil. Reduce the heat and simmer for 20 minutes (do not add salt as this prevents them softening).
Add the rice and half the fried onions to the lentils, season with salt and pepper and stir well. Cook, covered, over a very low heat for another 20 minutes, or until the rice and lentils are tender, adding more water if the mixture becomes too dry.
Meanwhile, put the remaining onions back on the heat and fry over a medium to high heat, stirring frequently, until they are very dark brown - almost caramelized. Serve the lentils and rice warm or at room temperature in a wide, shallow dish, with the onions sprinkled on top and the remaining oil drizzled all over.