Ingredients

The following ingredients have 4 Servings
  • 5 small-medium onions (sliced)
  • 1.5 cups green or brown lentils
  • 1 cup brown rice (or white rice (see notes))
  • 5-5 1/2 cups water (divided (see instructions))
  • 1 tbsp veggie bouillon powder
  • 1 1/2 tsp salt (divided)
  • 1 tsp ground cumin
  • 2 bay leaves
  • Black pepper (to taste)
  • 2 tbsp olive oil

Instruction

  • You can watch the video in the post for visual instructions.If using brown rice, I recommend soaking it for 20 minutes before you start making the recipe, then drain. Read the notes below for the white rice method.
  • Method for using brown rice: Add the soaked brown rice and 2 1/2 cups of water to a large pot and bring it to a boil. Stir in the veggie bouillon powder, 1 tsp of salt, black pepper, and 2 bay leaves. Once it starts boiling, reduce the heat, cover the pot with a lid and let it simmer for 20 minutes.
  • Meanwhile, you can soak the lentils in a bowl with cold water, then drain. I recommend this step because it cooks the lentils more evenly and a little faster.
  • Also, slice the onions while the brown rice cooks. I used 2 yellow onions and 3 red onions, but you can use just yellow or red ones.
  • After 20 minutes of cooking the brown rice, add the drained lentils to the pot, along with 3 cups of water, stir to combine, and cover the pot with a lid. Once it starts boiling, reduce the heat and set the timer to 25 minutes.
  • Meanwhile, heat the oil in a large skillet. Once hot, add the sliced onions. Stir, then reduce the heat to medium and cover the skillet with a lid. Cook the onions for about 10 minutes, then uncover the skillet and stir thoroughly. Add the cumin, and 1/2 tsp of salt and continue to cook the onions without a lid for about 5-10 minutes. You can increase the heat for a crispier result.
  • Once the cooking time for the lentils is up, check if the rice and lentils are tender, if not, let them simmer for a few more minutes, then turn off the heat and set the pot aside, still covered, for some minutes.
  • Remove the bay leaves, then add about 2/3 of the caramelized onions to the lentils and rice pot and reserve the remaining 1/3 for garnish. Serve in bowls, top with dairy-free yogurt, caramelized onions, and fresh herbs of choice like parsley or cilantro. Enjoy!