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1
Start the Lentils
15 Minutes
Gentle simmer, about 95°C (200°F)
Put the lentils in a large pot with 500 g of the water and bring to a boil over high heat. Skim off any foam, then reduce to a steady simmer and cook for 15 minutes, until the lentils are just starting to soften but still hold their shape.
Do not salt the lentils yet — salt added too early can keep the skins tough and slow the cooking.
Done when: The lentils are tender at the edges but still whole — bite one and it should be soft, not chalky or falling apart.
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2
Caramelise the Onions
25 Minutes
Medium heat, about 160°C (320°F)
While the lentils cook, heat 30 g of the olive oil in a wide frying pan over medium heat. Add the sliced onions with a pinch of the salt and cook, stirring every few minutes, for 20–25 minutes until they turn deep golden-brown, sweet and jammy. If they start to catch, add a spoonful of water and keep stirring. Lift out two-thirds of the onions and set them aside for topping.
Patience is the whole trick: onions rushed on high heat turn bitter. Medium heat and regular stirring give you sweetness instead.
Done when: The onions are dark golden, soft and sweet-smelling, with crisped edges — not pale and steamy, and not burnt black.
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3
Add the Rice and Spices
5 Minutes
Simmer, about 95°C (200°F)
Stir the remaining third of the onions, the garlic and the cumin into the lentils, along with the remaining 11 g of olive oil. Add the rinsed rice and the remaining 250 g of water, then stir once and season with the remaining salt.
Stir only once here — stirring rice while it cooks breaks the grains and turns the pot starchy.
Done when: The rice is evenly mixed through the lentils and the cumin smells warm and toasty.
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4
Simmer and Rest
20 Minutes, Plus 10 Minutes Rest
Low heat, about 90°C (195°F)
Cover the pot with a tight lid, reduce the heat to low, and cook for 20 minutes without lifting the lid. Then take the pot off the heat and leave it covered for 10 minutes more so the rice finishes steaming.
If the lid is loose, lay a clean tea towel under it to trap the steam — that is how the rice finishes cooking evenly.
Done when: The rice is tender and fluffy, the lentils are soft all the way through, and there is no water left pooling at the bottom.
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5
Serve with Onions and Lemon
5 Minutes
Serve warm, about 60°C (140°F)
Fluff the lentils and rice gently with a fork, then spoon into wide bowls. Pile the reserved caramelised onions on top, scatter over the parsley, and squeeze the lemon juice over everything just before serving.
Fluff with a fork, never a spoon — a spoon presses the rice down and makes it dense.
Done when: The grains are separate and fluffy, the onions sit in a glossy mound on top, and the dish smells sweet, warm and lemony.
auto_awesome Finishing Touches & Plating
Spoon the lentils and rice into wide bowls, pile the caramelised onions on top, and squeeze the lemon over everything just before serving. Eat it warm, with the salad alongside — the cool crunch against the warm, soft lentils is what makes the dish.
Lebanon
25m
