Egyptian Lentils and Rice

    1 hour 20 minutes

    This is a rice and lentil dish with caramelised onions you will find all over the Middle East with different names. Serve with a simple yoghurt and mint sauce. It can also be made vegetarian if you substitute the chicken stock.

    2 people made this

    Serves: 4 

    • 75g butter
    • 2 brown onions, diced
    • 8 cloves garlic, diced
    • 2 bay leaves
    • 2 strips lemon zest
    • 1 teaspoon allspice, or to taste
    • salt and pepper
    • 180g short-grained rice, rinsed and drained
    • 2 cups (500ml) chicken stock
    • 180g small brown lentils
    • 4 cups (1 litre) water
    • 1 cup caramelised onions
    • For the caramelised onions
    • 1/2 cup olive oil
    • 6 large onions, peeled and sliced into thin rings
    • salt and pepper, to taste

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

      For the caramelised onions:

    1. First make the onions. Heat the oil in a heavy saucepan. Fry the onion rings until they soften and separate, stirring often. Continue to cook, stirring, until golden brown. Season with salt and pepper to taste.
    2. For the lentils:

    3. In a pot over medium heat, melt the butter and sweat the garlic and onions until soft. Add the bay leaves, lemon zest, allspice, salt and pepper. Add the rice and cover with chicken stock. Bring to the boil then reduce heat and cover the pot. Simmer until all the liquid has been absorbed and the rice is cooked, about 20 minutes.
    4. While the rice is cooking, put the lentils in a saucepan and add the water. Bring to the boil, then reduce to a simmer and cook until just tender, about 10 minutes. Drain the lentils.
    5. When the rice is cooked, combine it with the raw lentils and add the caramelised onions. Season again with salt, pepper and allspice to taste.

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