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Lebanese lentils and rice recipe

0:15 Prep | 0:25 Cook | 8 Servings | Capable cooks

This buttery rice dish is a great accompaniment for meaty slow-cooked dishes. It uses only five ingredients.


2 tablespoons olive oil
4 brown onions, halved, thinly sliced
60g butter, chopped
3 cups Basmati rice
2 x 400g cans lentils, drained, rinsed


Step 1 Heat oil in a large frying pan over medium heat. Add onion. Stir to coat. Cover. Cook, stirring occasionally, for 12 minutes or until onion has softened. Remove lid. Cook, stirring occasionally, for 12 to 15 minutes or until golden and caramelised.

Step 2 Meanwhile, melt butter in a heavy-based saucepan over medium heat. Add rice. Stir to coat. Add 4 1/2 cups cold water. Season with salt. Bring to the boil. Reduce heat to low. Cover. Simmer for 12 minutes or until rice is just tender.

Step 3 Add lentils and half the onion to rice mixture. Stir to combine. Transfer to a serving dish. Top with remaining onion. Serve.

Author: Gemma Luongo | Image credit: Andrew Young | Publication: Super Food Ideas

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