This delicious, budget-friendly Middle Eastern dish is a great way to use leftover cooked lentils and reduce food waste. Serve for dinner with a side salad or coleslaw.
30 mL (2 tbsp) olive oil
3 onions, sliced thinly
5 mL (1 tsp) ground cumin
560 mL (2 ¼ cups) brown or wild rice, cooked
1 can (540 mL/19 oz)brown or green lentils, drained and rinsed
In a pan, heat oil over medium-high heat. Add onions and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Remove half of the onions to a bowl (these are for garnish later). Sprinkle in ground cumin and cook about 1 minute more.
Add cooked rice to onions and stir often for 3 minutes. Stir in lentils and cook for another 2 minutes.
Serve rice and lentils with reserved caramelized onions on top.