Lucky Grain Pot with Lentils, Herbs, and Golden Onions

Ingredients

• brown lentils, rinsed3/4 cup
• basmati rice, rinsed1 cup
• yellow onion, thinly sliced2 large
• olive oil3 tbsp
• ground cumin1 tsp
• ground cinnamon1/4 tsp
• vegetable broth4 cups
• salt1 1/4 tsp
• black pepper1/2 tsp
• fresh parsley, chopped1/2 cup
• fresh dill, chopped1/4 cup
• lemon, cut into wedges1

Method

1. 1Warm 2 tablespoons olive oil in a heavy pot over medium heat and cook the sliced onions with a pinch of salt, stirring often, until deep golden and soft, about 20 minutes.
2. 2Remove half the onions to a plate to use as garnish.
3. 3Add the cumin and cinnamon to the remaining onions and stir for 30 seconds until fragrant.
4. 4Add the lentils, rice, vegetable broth, remaining salt, and black pepper to the pot.
5. 5Bring to a gentle boil, then reduce to low, cover, and cook until the lentils and rice are tender and the liquid is mostly absorbed, about 25 minutes.
6. 6Turn off the heat and fold in the chopped parsley and dill.
7. 7Serve warm, topped with the reserved golden onions and a squeeze of lemon.

Tips

• Keep the onions on medium heat; rushing them can make them bitter instead of sweet.
• If the pot looks dry before the grains are tender, add a splash of hot water or broth.
• This dish tastes even better after resting 10 minutes, when the herbs perfume the grains.

Nutrition