this recipe started out as the veganomicon recipe, but ended up being pretty darn different. her recipe used basmati rice, and was more of a sweet dish. i like things a little more savory, and used what i had around. you can use whatever spices you like, really. i was just happy that i actually felt like cooking; it had been a while. i was also inspired to make something with lentils to prove that eating vegan doesn’t mean you have to include soy all day long. i mean, actually, you don’t have to use soy or processed foods at all if you don’t want to. when i make those choices it’s usually because it’s just really convenient. *click here for an updated version of this recipe!*
anyway, this is a little time-consuming, but is not really a lot of work. plus it used the 3 large onions i was worrying would spoil, and has fed me all weekend. score!
ps- you can use any kinda lentils you want. i used red ones, which is why you can’t see them in the end result because they tend to mush when cooked. if you use another color, they’ll hold their shape.
Lentils & Brown rice w/caramelized onions
3 large onions, thinly sliced and separated into rings
1 c. brown rice
pinch of cumin
pinch of cinnamon
1.5 tsp. curry powder
salt & pepper
1 c. lentils
1. Pre-heat oven to 400*. Prepare and spray baking pans with olive oil. Add onions to pans, spraying with more olive oil and sprinkle with salt. Bake for 30-45 minutes.
2. Bring 4 cups of water or broth to a boil in a medium pot. Add all spices, and add brown rice. Drop heat to low, cover and simmer for 15 minutes.
3. Bring back up to a boil and add lentils. Cover and simmer for 30 more minutes. At this point, most of the liquid should be absorbed. Remove from heat and let sit for 10 minutes. Fluff and fold in caramelized onions.
Sorry i don’t have a prettier picture! i’ve just been eating it out of the pot all weekend! Enjoy!