Tag Archives: practical food

Lentils, rice and onions: Why peasants rule the earth

13 Apr

From time to time I post recipes. It is not your job to cook, but it’s not a terrible thing either.

IMG_0470 1Ingredients:
lentils
rice
onions
olive oil
(optional)
garlic
salt
pepper

Rinse about 2/3 of a cup of green lentils and put them on in about 5 cups of boiling water with two whole cloves of garlic. Do not ever add salt here. Set timer for 20 minutes; reduce heat to simmer.

Slice a whack of onions (4-5 medium) into thin slices. Or until the crying gets to you.

Pour a generous amount of olive oil into a pan.

Cook the onions slowly enough that they mostly caramelize, but not so slow that at the nth hour they don’t start to crisp up brown a bit. When they are crispy-ish, pull about a half a cup of the crispiest ones (depending on tolerance for selecting) out of the pan. Just turn the pan off ’til you get there again.

Once the 20 minutes are up with the lentils, add 1.5-ish cups basmati rice to the boiling water. You can use other rice just adjust the cooking time below. You can adjust all these amounts for how many people you are feeding. You can add salt here if you are not concerned about salt and if the lentils seem to be coming along nice and soft, but if they are old dessicated ones The Way They Were That One Time you may want to hold off. (Otherwise just add it to taste at the end, but it is a bit better added here.)

This feeds 4 where one is a child that loves to eat, and one is a child who eats as little as possible. With leftovers, usually.

Continue simmering the lentils now with rice for about 15 minutes or until the rice is done. If there is still water, drain. If you were running out of water, you should have added some that was still hot from tea. Weren’t having tea? What is wrong with you? Unless you were having wine. In which case put on the kettle when you pour the wine, just in case you need some warm water.

Ideally you would cool the rice and lentils down but we never do, that would mean planning the day ahead.

Heat that pan up again.

Pour the rice and lentils into the lovely oniony oily goodness. Add more olive oil, it won’t kill you. Add salt and pepper to your dish to taste, and you really do want to.

Serve with the crispy-ish onions you pulled out before on top.