Lentil Pilaf with Caramelized Onions

Thank you for sharing!

Last Updated on January 12, 2020 by Chef Mireille

Lentil Pilaf with Caramelized Onions is a delicious side dish or a wholesome Vegetarian one pot dish.

Lentil Pilaf with Caramelized Onions

Baharat is the Arabic word for spices. This mixture of spices is sold in Middle Eastern markets and will vary from country to country. Kalustyans, a store here in NYC that features international foods, sells Baharat from many different countries. In this pilaf, I used Lebanese Baharat. You can also use raz el hanout.

This is a very simple pilaf, but what makes this dish special is the caramelized onions. I am not a raw onion fan. To me they are right up there with avocados, eggplant and all other foods that are on my Hate List. Slightly cooked onions with their slimy texture have the same effect on me. If you have noticed in my recipes, I always chop onions very small so they just disintegrate into the gravy of whatever I am making, so I get the flavor without the slimy texture. The only way I have learned to appreciate onions is in the form of caramelized onions. The natural sweetness comes out and when mixed with a large plate of rice and vermicelli, the texture doesn’t bother at all!

For some other Middle Eastern inspired dishes, check these out to complete this meal!

Middle Eastern Recipes

Pilaf 3 -edit

IN THE MAKING

lentils -edit

The caramelized onions really push this simple dish over the top!

pilaf -edit

With protein from the beans, you can even make this a Vegetarian #onepotmeal

See also  Southern Buttermilk Biscuits

Print Recipe Pin it for later!
No ratings yet
SAVE THIS RECIPE

Lentil Pilaf with Caramelized Onions

a wholesome vegetarian meal that is both #vegan and #glutenfree
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Rice
Cuisine: Lebanese
Servings: 6

Ingredients

  • 3/4 cup brown/green lentils
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup vermicelli
  • 2 cups Basmati or long grain rice
  • 1 1/2 teaspoons Baharat
  • 1 1/2 teaspoons salt
  • Caramelized Onions Ingredeints
  • 1/4 cup oil
  • 1 large onion thinly sliced

Instructions

  • In a large pot of boiling water, add lentils. Cook until fork tender but still al dente, about 20 minutes. Drain.
  • In a large pot, melt butter and oil. Add vermicelli and rice. Stir fry for 5 minutes until rice and vermicelli is well coated with the butter.
  • Add lentils, baharat, salt and 4 cups water. Bring to a boil.
  • Reduce heat to a simmer, cover pot and cook for 10-15 minutes until rice is tender and all the liquid has been absorbed.
  • To make the onions, combine oil and onion and cook on low heat, stirring frequently, about 10 minutes until onions are browned.
  • To serve, garnish pilaf with caramelized onions.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

Do you know anyone else who likes learning about international food, culture, history and travel? Bring them over here to join the party! Don’t forget to use those share buttons! 

Start Here to find out how the Schizo Chef can help you with your cooking, travel and other needs!

If you like this recipe, PLEASE LEAVE A COMMENT & SUBSCRIBE!

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#78

See also  Spiced Plantain Chips

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions

Comments

  1. Sapana

    While looking for Lebanese recipes, I bookmarked this and wanted to try it but skipped at last moment. Your post is tempting me to try it now.

  2. Jyoti

    I love caramelised onions in rice. Typically I make them for biriyanis. But I am sure it will elevate the taste of this simple pilaf to a new level.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.