Spiced Brown Rice with Caramelized Onions and Lentils

Published May 10, 2011 by Vegan Derby Cat Party

Okay, this is the second time I’ve made this dish, only this time with a lot more oomph! The first time I made it, I had intended to make a similar Veganomicon dish, but didn’t care for the flavor profile. This time I used the same spices I jazzed it up with before, but took it up a notch. It takes about an hour total, but most of the time is inactive, so it’s a pretty simple dish. It’s also a good way to use up onions, because it takes 3 big ones! I used yummy sweet yellow onions. I also used regular brown/green lentils here for heartiness. You can use red ones; just know they will mush into the dish as you cook them and be sort of indetectable. I like the different textures together here.

Spiced Brown Rice with Caramelized Onions and Lentils

3 large onions, halved and  thinly sliced into half moons
olive oil for misting

1 c. brown rice
1 tsp. cumin
2 tsp. curry powder
0.5 tsp cinnamon
pinch of ground ginger
pinch of cayenne, optional
salt & pepper

1 c. lentils

This makes 4 servings, or 2 good dinner servings and a big lunch portion! ; )


1. . Pre-heat oven to 400*F. 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. After this time you can drop the heat down to 200*F, and let them cook until the rice and lentils are ready.

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 5 to 10 minutes. Fluff and fold in caramelized onions.

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