(from Organic Gal’s recipe box)

Serves 4 people

Categories: entree, vegetarian


  • 3 large onions, cut in half and sliced
  • 1/2 cup extra-virgin olive oil
  • 1 1/4 cups large brown or green lentils
  • 1 1/4 cups long-grain white rice
  • Salt and pepper


  1. Fry the onions slowly in a large pan over very low heat in 3-4 tablespoons of the oil – covered to begin with, until they soften, stirring often, and then uncovered— until they turn a rich golden brown.

  2. Rinse the lentils in cold water and drain. Cook in 5 1/2 cups water for 20 minutes. Add half the fried onions and the rice to the lentils. Season with salt and pepper and stir well. Put the lid on and cook over very low heat for another 20 minutes, or until the rice and lentils are tender, watching and adding water if it becomes too dry. Please note that the amounts of water may vary widely. You must watch it carefully!

  3. At the same time, put the remaining onions in the pan back on the fire, and continue to fry them, stirring often, over medium to high heat, until they are a dark brown — almost caramelized.

  4. Serve the lentils and rice cold or warm in a wide shallow dish with the onions sprinkled on top and the remaining raw olive oil poured all over.

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