Lentil Pilaf with Caramelized Onions

1. Preheat Oven and Prepare Onions

Preheat your oven to 400°F. While the oven heats up, take your three large yellow onions and peel them. Slice them into thin rings and place them in a large, deep baking pan. Toss the onion rings with 3/4 cup of olive oil until they are well coated. Spread them out evenly in the pan. Roast the onions in the oven for 25 to 30 minutes, stirring often. You'll know they're done when they turn a deep brown and have crisp, slightly burned edges.

2. Cook Rice with Spices

While the onions are roasting, bring 4 cups of water to a boil in a large, heavy-bottomed pot. Once the water is boiling, add the rinsed cup of basmati rice, a cinnamon stick, 1.5 teaspoons of ground cumin, and 0.5 teaspoons of ground allspice. Stir gently to combine, then reduce the heat to a simmer. Let the rice cook for about 15 minutes, allowing it to absorb the aromatic flavors of the spices.

3. Add Lentils and Simmer

After 15 minutes, add the rinsed cup of red lentils to the pot. Stir gently to combine, then cover the pot and bring the mixture to a boil again. Once it’s boiling, reduce the heat to a gentle simmer and let it cook for 45 minutes. During this time, the lentils will soften and absorb the remaining liquid. By the end of the cooking time, the liquid should be fully absorbed, and the lentils and rice tender and flavorful.

4. Rest and Fluff

When the lentils and rice are done cooking, remove the pot from the heat but keep it covered. Let it sit for 10 minutes. This resting period allows the grains and lentils to settle and makes the mixture easier to fluff. After 10 minutes, uncover the pot and use a fork to gently fluff the lentil-rice mixture.

5. Mix Caramelized Onions with Pilaf

Finally, fold the caramelized onions into the lentil-rice mixture. Drizzle the remaining olive oil from the roasting pan over the top. Mixing the caramelized onions into the pilaf adds a wonderful sweetness and depth to the dish, making every bite a delightful combination of flavors. Serve the pilaf warm, ensuring the onions are evenly distributed throughout for the best experience.