1 cup white basmati rice
1 cup brown lentils
4 1/2 cups vegetable or chicken broth
2 tablespoons olive oil
2 large yellow or red onions, thinly sliced
1 teaspoon ground cumin
½ teaspoon apple cider vinegar
Sea salt and black pepper
Optional: Plain yogurt or sour cream, fresh chopped parsley
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and cook until deeply browned, about 20-30 minutes, stirring frequently.
- In a large saucepan, bring the broth to a boil. Add the lentils and return to a boil. Reduce to a simmer and cook, uncovered, for 20 minutes.) Add the rice, half the cooked onions, cumin, and the vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, cover and cook for 22 – 25 minutes or until the rice is tender. Remove from heat and let rest, covered, for 10 minutes. Serve with remaining caramelized onion on top along with a dollop of yogurt and sprinkle of parsley.