This is one of my favorite waiting-for-payday-to-go-grocery-shopping recipes because the ingredients are things that I almost always have on hand, even when the fridge and pantry are close to empty. The flavors meld together even better when the mixture sits a few days in the fridge. This pairs well with a salad of greens and some grilled veggies.
Lentils and Curried Rice with Fried Onions
Oil for frying
3-5 onions, thinly sliced (choose how oniony you like yours, they add a rich, almost sweet flavor to the dish once they're cooked)
Salt
1 cup lentils
1 cup long-grain white rice (I use basmati, but I'm sure brown rice or quinoa would also work)
1 1/2 Tbs curry powder, or garam masala
1/8 tsp cayenne (or more :D )
2 cups water
1/2 cup loosely packed fresh flat-leaf parsley
Heat some oil in a 12-inch skillet over moderately high heat until hot but not smoking. Add one third of onions and fry, stirring occasionally, until golden brown, about 12 minutes. Transfer with a slotted spoon to a plate and season with salt. Fry remaining onions in 2 batches, adding more oil as necessary.
Combine lentils with cold well-salted water to cover by 2 inches in a 3- to 4-quart saucepan and bring to a boil. Reduce heat and cook lentils at a bare simmer until just tender, about 15 minutes. Drain in a sieve and gently rinse under cold water.
Meanwhile, heat 2 Tbs oil in a 1 1/2- to 2-quart saucepan over high heat. Add rice and cook, stirring, for 1 minute. Add curry and cayenne and cook, stirring, for 1 minute. Add 1 tsp salt and 2 cups water, bring to a boil, and boil, uncovered, stirring occasionally, until surface of rice is covered with steam holes and grains on top appear dry, about 12 minutes.
Reduce heat to low, cover pan with a tight-fitting lid, and cook for 15 minutes more. Remove rice from heat and let stand, covered, for 5 minutes. Transfer rice to a bowl and fluff with a fork. Add lentils and parsley and toss well. Serve warm or at room temperature, topped with onions.
Variations:
- Top with toasted sesame or flax seeds.
- While still warm, mix in 1/3 cup raisins or sultanas
- If serving the lentils and rice cold, mix in grated carrots
Lentils and Curried Rice with Fried Onions
Oil for frying
3-5 onions, thinly sliced (choose how oniony you like yours, they add a rich, almost sweet flavor to the dish once they're cooked)
Salt
1 cup lentils
1 cup long-grain white rice (I use basmati, but I'm sure brown rice or quinoa would also work)
1 1/2 Tbs curry powder, or garam masala
1/8 tsp cayenne (or more :D )
2 cups water
1/2 cup loosely packed fresh flat-leaf parsley
Heat some oil in a 12-inch skillet over moderately high heat until hot but not smoking. Add one third of onions and fry, stirring occasionally, until golden brown, about 12 minutes. Transfer with a slotted spoon to a plate and season with salt. Fry remaining onions in 2 batches, adding more oil as necessary.
Combine lentils with cold well-salted water to cover by 2 inches in a 3- to 4-quart saucepan and bring to a boil. Reduce heat and cook lentils at a bare simmer until just tender, about 15 minutes. Drain in a sieve and gently rinse under cold water.
Meanwhile, heat 2 Tbs oil in a 1 1/2- to 2-quart saucepan over high heat. Add rice and cook, stirring, for 1 minute. Add curry and cayenne and cook, stirring, for 1 minute. Add 1 tsp salt and 2 cups water, bring to a boil, and boil, uncovered, stirring occasionally, until surface of rice is covered with steam holes and grains on top appear dry, about 12 minutes.
Reduce heat to low, cover pan with a tight-fitting lid, and cook for 15 minutes more. Remove rice from heat and let stand, covered, for 5 minutes. Transfer rice to a bowl and fluff with a fork. Add lentils and parsley and toss well. Serve warm or at room temperature, topped with onions.
Variations:
- Top with toasted sesame or flax seeds.
- While still warm, mix in 1/3 cup raisins or sultanas
- If serving the lentils and rice cold, mix in grated carrots
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