This is a HUGE portion of amazingly cheap and delicious food.
2 cups brown rice
1 cup picked over, washed, rinsed brown lentils
2 onions, cut in half and very finely sliced
5 cups water
1/4 cup (4 Tbs) good olive oil
fresh cracked black pepper
- Pick over your lentils to make sure there are no twigs or pebbles or other un-eatable things in there. Rinse them multiple times in a strainer to minimize scum later on.
- Put the wet lentils in the bottom of a decent sized rice pot or rice cooker bowl. Add the brown rice on top. Top off with the water. On the stove, bring to a boil and then simmer for 40-50 minutes; alternatively just turn on your trusty rice cooker.
- Preheat the oven to 375F.
- Start thinly slicing those onions. It’ll take a while.
- On your biggest jelly roll pan (a cookie sheet with sides) toss all of the onions with all of the olive oil and add lots of salt and fresh cracked pepper; the onions carry the seasoning for the whole dish!
- Stir the onions every 15-20 minutes, cook for as long as it takes to caramelize them (usually about 45 minutes).
- When the rice/lentil mixture is done, test it to make sure the rice is cooked through, then pour all the onions and oil onto the rice. Stir well. Check seasoning. Eat. It tastes great as leftovers too.
Feel free to mess with the seasoning, I like to add a finely diced clove of garlic towards the end of the caramelazation process, maybe some cumin and/or coriander too. Oh, or spinach! You can defrost a bag of frozen chopped spinach in the same pan you caramelized the onions in, after you dump them over the onions. Be sure to check the seasoning again before serving because the spinach can easily soak up all the salt.