Lebanese Lentils and Rice with Crisped Onions
Source Milk Street, May 2019 Special Equipment Large dutch oven 12" skillet A paper-towel-lined plate Kitchen towel Ingredients 5 cups water 4 cloves garlic, smashed and peeled 4 bay leaves 2 ½...
Keywords
- lentils
- rice
- onions
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Cooking tools:
- Dutch oven
- Skillet
- Paper-towel-lined plate
- Kitchen towel
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Slotted spoon
- Fork
- Serving bowl
- Paper towel
- Kitchen timer
Ingredients
- 5 cups water
- 4 cloves garlic, smashed and peeled
- 4 bay leaves
- 2 ½ teaspoons ground cumin
- ½ teaspoons ground allspice
- 1 tablespoon salt
- ¼ teaspoon salt
- 1 teaspoon ground black Pepper
- 1 cup brown lentils, rinsed and drained
- 1 cup basmati rice, rinsed and drained
- 1/3 cup extra-virgin olive oil
- 2 medium yellow onions, halved and thinly sliced
- 1 bunch scallions, thinly sliced
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