Oniony Lentils and Brown Rice

It can get difficult to come up with a new way to serve green lentils.  Red lentils, no problem, I can always find a new use for them.  Green take longer to cook and sometimes get that muddy flavor.  I'm always looking for a new way to flavor them.

Becky at Acre Homestead made a dish similar to this.  I'm not going to caramelize the onions all the way like she did, but this is definitely inspired by her post.  I'm also using brown rice, for two reasons.  One, it's on my Mediterranean diet and white rice isn't, but two, it cooks in the same amount of time as the lentils.  White rice would leave the lentils underdone.

I debated whether to do this in the oven or on the stove, but I was already getting a pan dirty for the onions and decided to finish it by stovetop.  If you caramelize your onions as a do-ahead, this can be "simmered" in the oven at 225º for 45 minutes, or until the rice is done.

This dish is a vegan main on its own, but I wanted some color and roasted up carrots to have with it.  Sweet potato would have been good, too, but I'm kind of thinking of having some next week.

1 Tb olive oil
1 lb onion, Frenched
1 tsp kosher salt
*4 cloves garlic, minced
1/2 bunch parsley, finely chopped
*3/4 C green lentils
3/4 C brown rice
3 C water or vegetable stock

1.  In a stock pot or wide skillet with a lid, heat oil over medium-low heat.  Add onion slices and salt.  Stir to coat the onion, then let it slow roast 15 minutes.  Stir and continue cooking at 5 minute increments until the onions are as caramelized as you like.

2.  Sprinkle in garlic and parsley and allow to cook until fragrant.

3.  Rinse the lentils and rice, after checking the lentils for stones.  Add to the skillet and spread out evenly.  Add water, turn up the heat, and bring to a low boil.

4.  Lower heat to a simmer, cover, and cook until lentils and rice are done and most of the water is absorbed, about 45 minutes.  Serve either hot or cold.

Serves 4 as a main dish, 6-8 as a side

Difficulty rating  π