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.
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
- Lebanese Rishta – Lentil Vermicelli Soup
- Freekeh Soup – Jordanian Chicken Green Wheat Soup
- Tabbouleh Salad
- Turkish Semolina Pudding
IN THE MAKING
The caramelized onions really push this simple dish over the top!
With protein from the beans, you can even make this a Vegetarian #onepotmeal
Lentil Pilaf with Caramelized Onions
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.
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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.
You should. I am sure you will love it
The caramelized onion topping makes this dish look so special!
it does make a big difference – flavor wise
Super delicious and protein packed pilaf!!
yes flavorful and healthy
Even I am not a huge fan of onions unless they are topped on chats. This pilaf with all those lentil and spice and the caramelised onions sounds so yum.
even with chaat I am always skipping the onions but caramelized onions is totally different 🙂
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.
they add so much flavor to the simplest of dishes!
I too don’t like raw onions but love avocado. The pilau looks so tempting and as you mentioned a great recipe for vegetarians.
Wow Mir, that looks scrumptious! love that topping, will try this for a weekend meal!!
something about caramelized onions – makes everything seem special!