I am almost certain that I have written about this dish before. If I haven't it would be crazy because it is one of our favorite foods in the world. Lentils and rice. So humble are the ingredients that I almost hesitate in giving a recipe for fear no one will make this simplistic dish. But let me assure you, sometimes the most modest ingredients can combine to create the most wonderfully velvety flavors. I would call this comfort food at its best. Simple. Quick. and easy. For all of you parents out there who are wondering, no..the girls aren't huge fans of this. But I have a trick to get them to eat it. I don't make anything else. It's a one dish meal, and they end up eating the entire bowl. I really think it the brown color that turns them off. Please try this dish at least once. I'd be surprised if it doesn't become a staple in your house.
The extra virgin olive oil, salt, and pepper are crucial to this dish. I have found my girls won't eat it if I add too much pepper, so I usually go light in the pot and then add more pepper to the adult portions. This would be delightful as a side dish for some pork chops, although we usually eat it alone with a big spoon.
Lentils and Rice
1 1/4 c dried lentils
3/4 c brown or white long grain rice
1 large onion, sliced into strips
4 tablespoons extra virgin olive oil
Plenty of salt and pepper
Pour the olive oil into a large, heavy skillet set to medium low and add the onions. Let them caramelize for about 15 minutes. Turn off heat. Meanwhile, add lentils, 1 quart of water, and plenty of salt to a saucepan. Bring to a boil and then turn to low, cooking for another 15 minutes. Add rice to lentils, clamp on lid, and cook an additional 15 minutes. Once tender, add lentils and rice to the pan of onions along with a healthy dose of freshly ground black pepper. Toss and serve.
