This dish comes straight from my mom, who made it nearly every Friday during Lent. It’s hearty and savory, and the rice and lentils together make it a perfect vegetarian protein. The burnt onion garnish is key; it adds depth and richness to the overall effect. Mom often served this with a rustic tomato, cucumber, and red onion salsa seasoned with lemon and mint, which lend acidity, texture, and fresh flavors to the plate.
Recipe information
Yield
SERVES 4 TO 6 AS A MAIN COURSE, OR 6 TO 8 AS A SIDE
Ingredients
Preparation
Step 1
Rinse the lentils and pick out any stones or foreign objects. Put in a bowl, add water to cover by 1 inch, and soak for at least 2 hours or up to 6 hours. Drain the lentils and set aside.
Step 2
In a Dutch oven or soup pot, heat 2 tablespoons of the oil over medium heat. Add half the onions and a pinch of salt and cook, stirring occasionally, until the onions are soft and translucent and golden on the edges, about 4 minutes. Add the lentils, rice, curry powder, 1 tablespoon plus 2 teaspoons salt, and 1/4 teaspoon pepper and cook for 1 minute, stirring constantly.
Step 3
Add 3 cups water, increase the heat to high, and bring the liquid to a boil. Then lower the heat to maintain a gentle simmer and cover the pot. Cook until the rice and lentils are tender, 15 to 20 minutes. At this point, it’s okay if there’s still a tiny bit of bite to the lentils; they will continue to absorb water. Remove from the heat and let rest with the lid on for 10 to 15 minutes.
Step 4
While the rice mixture is cooking, caramelize the remaining onions: heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. When hot, add the remaining onions and a pinch of salt. Cook, stirring occasionally at first and more frequently as you go, until the onions are soft and almost at the brink of burning, 9 to 11 minutes (lower the heat if the browning seems to be progressing more rapidly than the softening). Set aside.
Step 5
To serve, fluff the rice mixture with a fork and transfer to a serving platter.
Step 6
Top with the caramelized onions.
Step 7
Serve hot or at room temperature. You can make this up to 2 days ahead. If desired, reheat in a covered, shallow ovenproof dish in a 350°F oven for about 30 minutes.
