You are here

Member since April 2003


What you need: 

1/2 pound dry brown lentils
3-4 large onions, chopped
1/2 cup olive oil
1 cup long grain rice (brown ok)
salt and pepper, to taste
cumin, to taste

What you do: 

1. In a 4 quart pan, boil lentils in 2 quarts of filtered water. Saute onions in the olive oil, until completely browned (really and truly brown, which will take until the lentils and rice are done).
2. When the lentils begin to get soft, add the rice and spices; cook until the mixture is dry.
3. Pour the onion mixture over the lentils and rice and let the oil seep down through the mixture. Try not to stuff yourself.

Preparation Time: 
Cooking Time: 
Recipe Category: 


1 pound dried lentils = 2-1/4 cups dry
1/2 lb dried lentils  = 1-1/8 cup dry in case anyone is curious.

Also, how did that person who posted that photo make them into patties? I tried to fry them and they just fell apart. Potato starch maybe?


Hot dang this was good! Has a lot more flavor than you would think with so few ingredients.  SO. STINKIN'. GOOD! :D


It turned out sticky so I decided to make it into patties and fry in coconut oil. It's great either way though.  ;)b


You gotta love onions to love this recipe. But if you do, you're in heaven. It took me years to like onions enough to enjoy this kind of thing. And they gotta be reeeeally well-cooked. Not complainin' heah. See my photo?


This was just as awesome as people said it would be!!! I used white basmati rice (the only stuff I had on hand), and the cooking times were just right. Also, I thought I used enough onion for the entire recipe, but I most certainly did not. Next time, I'm making the twice the amount of onions for the same amount of rice/lentils. Delicious!!


I made this last night and it was quite yummy. However, I had to cook my rice and lentils separate because I burned the first batch of lentil/rice mixture on the first go 'round. The onions were scrumptious and I definitely recommend using at least 4. Great taste, cheap, and easy. Perfect!


Just made this recipe - my first attempt to make something from this site and my first adventure in lentils.  All I can say is . . . AMAZING!  I'm going on a camping trip with my boyfriend tomorrow, and I wanted to make something to take along, and this will be perfect.  I like a lot of flavor, so in addition to a ton of cumin, i added dashes of curry, chili pepper, and garlic salt pretty arbitrarily.  Definitely one to experiment with, as it is very versatile.


I have made this recipe many times now and would like to share some tips I've picked up in my experiences:

DO NOT SKIMP on the onions!  The onions are what makes it spectacular.  Use at least three.  I cannot stress that enough.

High-quality olive oil is a must.  Any other kind of oil just degrades the taste of the whole thing.

The cooking times for the lentils and rice didn't sound right to me at first; lentils take 20 minutes to cook and brown rice takes from 30-60 minutes, but for some reason it just works.  I rinse the lentils, put them in 4 cups of water in a large pot, bring to a boil, and then turn down to about medium for 15 minutes.  Then I add the rice (usually brown basmati because it gives a much nicer texture than short- or medium-grain brown rice), turn the heat up just slightly, and cook for another 20 minutes.  I usually put the lid on the pot for the last 5 minutes or so to ensure the rice is thoroughly cooked.  Using this method, I've never had a problem with undercooked rice in this dish.

I like to throw some whole cumin seeds into the skillet with the onions for the last few minutes.  Sometimes, when I'm feeling cheeky, I toss in a little crushed red pepper.  I also sprinkle some allspice and a hint of cinnamon in the pot with the rice and lentils. 

This meal is healthy, cheap, simple, and unbelievably delicious.  It's vegan food at its finest.  :)

Log in or register to post comments