Ingredients:

  • 3 Large Yellow Onions, thinly sliced
  • 1/2 cup Vegetable Oil (or neutral oil), for frying
  • Pinch Salt (to season the frying onions)
  • 3 Tbsp Vegetable Oil (reserved from onions)
  • 1 medium Yellow Onion, finely chopped
  • 1 Tbsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 cup Dried Green or Brown Lentils, rinsed well
  • 5 cups Basmati Rice, rinsed well until water runs clear
  • 5 cups Hot Vegetable Stock (or Water)
  • 1 tsp Salt (or to taste)
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 cup Fresh Parsley, roughly chopped
  • 2 Lemon Wedges, for serving

Instructions:

  1. Prepare the Onions: Thinly slice the 3 large onions. Pat them dry to remove excess moisture—this speeds up the caramelisation.
  2. Fry the Onions (Crucial Step): Heat the 1/2 cup (120 ml) of oil in the heavy pot over medium-high heat. Add the sliced onions.
  3. Caramelise: Fry, stirring frequently, for 20–25 minutes. The onions should transition from soft to golden, then deep mahogany brown and crispy. (They must be evenly deep brown, not black.)
  4. Drain and Reserve: Using a slotted spoon, carefully remove the crispy onions and spread them in a thin layer on paper towels to drain excess oil. Sprinkle lightly with salt. Crucially, reserve 3 Tbsp (45 ml) of the flavourful onion oil in the pot for the next step.
  5. Sauté the Base: Add the finely chopped medium onion to the reserved oil in the pot. Cook over medium heat for about 5 minutes until soft and translucent.
  6. Toast the Spices: Add the ground cumin and coriander. Cook for 1 minute, stirring constantly, until very fragrant (blooming the spices).
  7. Add Lentils: Stir in the rinsed lentils, salt, and pepper. Cook for 2 minutes to coat in the spiced oil.
  8. Incorporate Onions: Stir in about 1/3 of the drained, crispy onions into the lentil mixture.
  9. Add Liquid and Rice: Add the hot vegetable stock (or water) and bring the mixture to a rolling boil. Stir in the rinsed rice.
  10. Simmer: Immediately reduce the heat to the lowest setting possible, cover the pot tightly with a lid, and simmer for exactly 20 minutes. Do not lift the lid during this time.
  11. The Critical Rest: After 20 minutes, turn the heat off completely. Leave the pot covered and undisturbed for 10 minutes. This allows the steam to finish cooking the rice.
  12. Serve: Fluff the lentils and rice gently with a fork. Taste and adjust seasoning if needed. Top generously with the remaining crispy onions and chopped fresh parsley. Serve immediately with a wedge of lemon.