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1. Preheat the oven to 190°C (375°F). Thinly slice the onions into half-moons. Heat olive oil in a large oven-safe Dutch oven over medium-high heat on the stovetop. Add the onions with a pinch of salt, toss to coat in the oil.
4 piece Yellow onions,
3 tbsp Olive oil,
1.5 tsp Salt
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2. Cook the onions, stirring every few minutes, for 35–45 minutes total, reducing heat to medium once they soften and turn golden. Continue cooking, stirring more frequently toward the end, until they are deeply mahogany brown and jammy. Transfer half the caramelized onions to a bowl and set aside for topping.
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3. Rinse the lentils under cold water and pick out any debris. Place lentils in a separate saucepan, cover with cold water by 2 inches, and bring to a boil. Reduce heat and simmer for 12–15 minutes until just barely tender but still holding their shape — they will finish cooking in the oven. Drain and set aside.
1 cup French green lentils (Puy lentils)
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4. Rinse the rice in cold water until mostly clear, then drain. Return the Dutch oven with the remaining caramelized onions to medium heat. Add the garlic and cook for 1 minute until fragrant. Add the ground cumin, coriander, allspice, cinnamon, and smoked paprika and stir for 30 seconds to bloom the spices in the residual oil.
4 clove Garlic cloves,
1.5 tsp Ground cumin,
1 tsp Ground coriander,
0.5 tsp Ground allspice,
0.2 tsp Ground cinnamon,
0.5 tsp Smoked paprika
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5. Add the drained rice to the Dutch oven and stir to coat in the spiced onion mixture for about 1 minute. Add the par-cooked lentils, hot vegetable stock, bay leaves, salt, and black pepper. Stir once to combine and bring to a gentle boil on the stovetop.
1 cup French green lentils (Puy lentils),
0.8 cup Long-grain white rice,
2.8 cup Vegetable stock,
2 piece Bay leaves,
1.5 tsp Salt,
0.5 tsp Black pepper
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6. Cover the Dutch oven tightly with its lid and transfer to the preheated oven. Bake at 190°C (375°F) for 25 minutes, then remove from the oven and let it rest, still covered and undisturbed, for 10 minutes. Remove and discard the bay leaves.
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7. Squeeze lemon juice over the baked lentil and rice mixture and fluff gently with a fork, keeping the grains distinct. Taste and adjust salt. Spoon into bowls, top generously with the reserved caramelized onions and a dollop of yogurt, and scatter fresh parsley over the top. Serve warm.
1 piece Lemon,
0.2 cup Fresh flat-leaf parsley (garnish),
0.5 cup Plain yogurt (to serve)
By mansi