Name: Lebanese lentils and rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Cuisine: lebanese
Ingredients: 36.40 gm olive oil; 4 brown onions, halved, thinly sliced; 60g butter, chopped; 600.00 gm Basmati rice; 2 x 400g cans lentils, drained, rinsed

Lebanese lentils and rice

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Buttery rice complements slow-cooked meats with just 5 simple ingredients.

Ingredients:

4 brown onions, halved, thinly sliced
60g butter, chopped
600.00 gm Basmati rice
2 x 400g cans lentils, drained, rinsed

Instructions:

In a large frying pan over medium heat, heat oil until shimmering. Add onion and stir to coat well. Cover and cook for 12 minutes until softened. Uncover and continue cooking for 12 to 15 minutes until onion turns golden and caramelized, stirring occasionally.
In a heavy-based saucepan over medium heat, melt butter until sizzling. Add rice, stir until coated, then pour in 4 1/2 cups of cold water. Season generously with salt. Bring to a lively boil, then lower the heat to a gentle simmer, cover, and cook for 12 minutes until the rice is perfectly tender.
Combine lentils and half of the onion with the rice mixture, stirring gently. Transfer to a serving dish and garnish with the remaining onion. Serve and enjoy!

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