For this version, I only caramelized one onion...and added a fennel bulb to the mix. Also, I added in some braising greens. It was perfect!
- 1/4 C olive oil
- 1 large onions, peeled and thinly sliced
- 1 medium fennel bulb, trimmed and thinly sliced
- 1 t organic coconut sugar
- 1 t ground cumin
- 1 C brown lentils
- 1/2 C organic brown basmati rice
- 2 C braising greens
- 1 t ground sea salt
- chopped fresh parsley
- lemon wedges for serving
- olive oil for serving
Heat oil in a large, flat-bottom pan. Add the onions, fennel, coconut sugar, and cumin. Cook, stirring occasionally until the onions are deeply caramelized, approximately 45 to 60 minutes. Do not rush this step.
Sort through the lentils. Add water to cover the lentils completely by at least an inch. Bring to a boil over medium heat. Reduce heat to a simmer and cover. Cook for 20 minutes or until the lentils re tender but still retaining their shape. Drain the lentils and set aside.
When the onions are cooked, stir in the rice. Add the lentils, 2 C braising greens, 2 C of water, and the salt. Stir to combine. Decrease the heat to keep the liquid at a slow simmer. Cover and cook for approximately 20 minutes. Remove the lid and stir. If there is still liquid, cover again and cook till no liquid remains. When the rice is tender, it's done!
Stir chopped parsley into the dish. Spoon into individual bowls. Garnish with more parsley. Serve immediately with lemon wedges and a drizzle of olive oil.