2 large sweet onions, diced
4 tbsp. olive oil, divided
1 cup lentils
3-1/2 cups chicken or vegetable broth
1 cup long-grain rice or jasmine rice
Salt and pepper to taste
1 large sweet onion, sliced thinly
1 tsp. ground cumin
3 tbsp. Balsamic vinegar
Fresh chopped cilantro
1. Dice two of the onions. Heat a large frying pan and add 2 tablespoons of the olive oil and the diced onions. Sauté on medium heat until golden then set aside.
2. In a 4-quart covered pot, add the lentils and broth. Bring to a boil, covered, and then turn down to a simmer. Cook for 15-20 minutes. Next, add the cooked onion to the lentils, along with the rice, salt and pepper. Cover and simmer about 20 minutes or until the rice and lentils are soft. If any broth remains unabsorbed, remove pan from heat and let stand 5 minutes and it should soak in.
3. Thinly slice the remaining onion. Heat the frying pan again and sauté the sliced onion in the remaining olive oil on medium heat. Add the ground cumin a few minutes before the onion is ready. Cook them until soft and caramelized. Next, add the balsamic vinegar until it has reduced by half.
4. To serve, top the lentils and rice with the caramelized onion and fresh chopped cilantro.
Tip: When cooking the onions, mix them well in the oil first, and then allow them to sauté undisturbed in the pan, stirring only occasionally. They will caramelize much easier and taste better if they are not constantly stirred.