Best 9 Lentils With Burnt Onions Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

When it comes to comfort food, there are few dishes that can beat a hearty bowl of lentils with burnt onions. This classic dish is a staple in many cultures around the world, and for good reason—it's delicious, nutritious, and easy to make. In this article, we'll guide you through the steps of creating the perfect lentils with burnt onions, ensuring that you end up with a flavorful and satisfying meal. From choosing the right lentils to mastering the technique of caramelizing onions, we'll cover everything you need to know to make this dish a success.

Let's cook with our recipes!

LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)



Lentils and Rice with Fried Onions (Mujadarrah) image

This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!

Provided by Melissa Mueller

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 50m

Yield 4

Number Of Ingredients 6

6 tablespoons olive oil
1 large white onion, sliced into rings
1 ⅓ cups uncooked green lentils
¾ cup uncooked long-grain white rice
salt and pepper to taste
¼ cup plain yogurt or sour cream

Steps:

  • Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
  • Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
  • Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
  • Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

Nutrition Facts : Calories 534.8 calories, Carbohydrate 69.1 g, Cholesterol 0.9 mg, Fat 22.1 g, Fiber 10.6 g, Protein 17.3 g, SaturatedFat 3 g, Sodium 311.9 mg, Sugar 4.1 g

LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY



Lentils and Rice With Caramelized Onions Recipe by Tasty image

Here's what you need: medium red onion, olive oil, water, medium red onion, garlic, olive oil, green lentil, long grain rice, salt, cumin, cinnamon, bay leaf, fresh parsley, lemon, greek yogurt

Provided by Andrew Ilnyckyj

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 medium red onion, thinly sliced
1 tablespoon olive oil
3 ½ cups water
½ medium red onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 cup green lentil
1 cup long grain rice
1 teaspoon salt
1 teaspoon cumin
½ teaspoon cinnamon
1 bay leaf
1 bunch fresh parsley
1 lemon
½ cup greek yogurt

Steps:

  • In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
  • Add the water, green lentils, and salt to the large pot. Bring to a boil.
  • Cover with lid and simmer for 10 minutes.
  • To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
  • NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
  • Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
  • Cook covered for about 15 minutes, or until rice is cooked.
  • Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
  • Enjoy!

Nutrition Facts : Calories 473 calories, Carbohydrate 82 grams, Fat 8 grams, Fiber 7 grams, Protein 20 grams, Sugar 8 grams

LENTILS WITH PASTA AND CARAMELIZED ONIONS



Lentils With Pasta and Caramelized Onions image

Provided by Mark Bittman

Categories     pastas, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

1 large onion, cut in half and sliced
6-7 tablespoons extra-virgin olive oil
1/2 cup large green or brown lentils
4 ounces dry tagliatelle nests
Salt and black pepper
Large handful of chopped flat-leaf pars

Steps:

  • Sauté the onion in 2 tablespoons of the oil in a skillet over low heat, until brown and caramelized, stirring often. Cook with the lid on for 5 minutes, then turn heat to medium low, remove lid and cook another 10 to 15 minutes.
  • Rinse the lentils and boil them in plenty of water until they are only just tender. Some lentils take as little as 10 minutes, others much longer. You should watch them.
  • Break the tagliatelle into pieces by crushing the nests in your hand, and drop them into the pan with the lentils - there should be enough water to cover them. Add salt, stir and boil vigorously until the pasta is cooked al dente. Drain quickly, and toss gently with the remaining olive oil, the fried onions, a little salt and pepper and the parsley.

LENTILS WITH ONION AND GARLIC



Lentils With Onion and Garlic image

Make and share this Lentils With Onion and Garlic recipe from Food.com.

Provided by anne 2

Categories     Lentil

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons olive oil
1 medium onion, halved and sliced thinly
3 garlic cloves, chopped
1 whole dried red chili
1 cup green lentil, washed and picked over
2 1/2 cups water

Steps:

  • Heat oil in medium saute pan or saucepan over medium-high heat. Fry onion until crisp and reddish-brown, about 10 minutes, then drain on paper towels.
  • Put garlic and chile in saucepan and fry for 20 seconds or until just beginning to brown. Add lentils and water. Partially cover and cook for 30-35 minutes, or until lentils are soft.
  • Serve lentils with onions on top.
  • Note: I used 6 cloves of garlic and 2 chiles, and it still wasn't hot enough for my tastes.

Nutrition Facts : Calories 278.4, Fat 10.7, SaturatedFat 1.5, Sodium 8.3, Carbohydrate 33.4, Fiber 15.2, Sugar 2.8, Protein 13

LENTILS WITH PEARL ONIONS



Lentils with Pearl Onions image

Provided by Food Network

Number Of Ingredients 4

2 cups brown or green lentils
12-ounce package frozen pearl onions
1 bay leaf
2 teaspoons salt

Steps:

  • Rinse lentils and drain. Place lentils, onions and bay leaf in medium large saucepan with enough water to cover by 1-inch. Bring to a simmer over medium heat then reduce heat to very low, cover, and cook very gently 20 minutes. Uncover, stir in salt, and add water if necessary to just cover the lentils. Continue cooking gently, covered, 10 to 25 minutes until lentils are just cooked through (creamy, not floury in the center, but not mushy either).
  • Frozen pearl onions are a super easy way to introduce a savory note to legumes as they are cooking. Lentils are the quickest cooking member of the legume family and need no soaking since the seed coat is very thin.

LENTILS WITH PEARL ONIONS



Lentils with Pearl Onions image

Provided by Food Network

Categories     side-dish

Time 1h

Number Of Ingredients 4

2 cups brown or green lentils
12-ounce package frozen pearl onions
1 bay leaf
2 teaspoons salt

Steps:

  • Rinse lentils and drain. Place lentils, onions and bay leaf in medium large saucepan with enough water to cover by 1-inch. Bring to a simmer over medium heat then reduce heat to very low, cover, and cook very gently 20 minutes. Uncover, stir in salt, and add water if necessary to just cover the lentils. Continue cooking gently, covered, 10 to 25 minutes until lentils are just cooked through (creamy, not floury in the center, but not mushy either).
  • Frozen pearl onions are a super easy way to introduce a savory note to legumes as they are cooking. Lentils are the quickest cooking member of the legume family and need no soaking since the seed coat is very thin.

BRAISED LENTILS



Braised Lentils image

Provided by Massimo Ormani

Categories     Bean     Onion     Side     Braise     Sauté     Quick & Easy     Celery     Lentil     Carrot     Fall     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
1 cup finely chopped red onion
2/3 cup finely chopped carrot
1/2 cup finely chopped celery
1 1/4 cups dried green lentils
4 cups chicken stock or canned low-salt chicken broth

Steps:

  • Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.

FARRO AND LENTILS WITH JAMMY ONIONS



Farro and Lentils With Jammy Onions image

Simmering chopped onions in a generous amount of olive oil is a two-for-one deal: The onions go soft and sweet while the oil gets infused with deep flavor. While the onions sizzle and simmer, the lentils and farro boil together until al dente, keeping the dish a speedy weeknight option. This makes a great warm side dish or a satisfying make-ahead grain salad. (Leftovers keep for up to three days.) Red-pepper flakes add heat, and lemon peel provides floral sweetness; you could also add whole spices, capers or other additions, if you like. Accessorize with hearty greens, soft herbs, eggs, smoked fish or leftover roasted vegetables.

Provided by Ali Slagle

Categories     dinner, weekday, beans, grains and rice, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 lemon
2/3 cup olive oil
2 large yellow onions, coarsely chopped
1/4 teaspoon red-pepper flakes
Kosher salt and black pepper
1 cup brown or green lentils
1 cup farro

Steps:

  • Bring a medium saucepan of water to a boil. Using a vegetable peeler, peel 1-inch-wide strips of zest from the lemon. In a large Dutch oven or skillet, heat the olive oil, onions, lemon peel and red-pepper flakes over medium. Season with salt and pepper, and cover. When you hear sizzling, uncover, reduce heat, and gently simmer, stirring occasionally, until the onions are very soft and golden at the edges, 20 to 25 minutes. If at any point the onions risk burning, reduce heat and add 1 or 2 teaspoons of water. Remove from heat.
  • Once the water's boiling, add the lentils and farro and simmer, uncovered, until al dente, 15 to 20 minutes. Drain in a colander, rinse under cold water until cool, shake very dry, and season with salt.
  • Pluck out the lemon peel from the onions and coarsely chop. Add the chopped peel, farro and lentils to the onions. Stir to combine, then add lemon juice, to taste, about 2 to 4 tablespoons. Season to taste with salt and pepper.

LENTILS WITH BURNT ONIONS



Lentils With Burnt Onions image

Make and share this Lentils With Burnt Onions recipe from Food.com.

Provided by AbbeL

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup brown rice, cooked
1 cup lentils, cooked
2 medium onions, sliced into strips
3 medium carrots, diced
1 cup Baby Spinach
1 tablespoon oil
3 tablespoons balsamic vinegar
salt and pepper

Steps:

  • heat oil, add onions and cook for 15 min until black.
  • ad carrots (4 min), stir in spinach.
  • combine rice, lentils, and veggies with vinegar and salt.

Tips:

  • Choose the right lentils for the dish. Brown lentils hold their shape well and are perfect for hearty stews and salads, while red lentils break down easily and are ideal for creamy soups and purees.
  • Rinse the lentils thoroughly before cooking. This removes any debris or dirt and helps prevent the lentils from becoming mushy.
  • Use a heavy-bottomed pot or Dutch oven for cooking the lentils. This will help distribute the heat evenly and prevent the lentils from scorching.
  • Add aromatics, such as onions, garlic, and celery, to the pot along with the lentils. These ingredients will add flavor and depth to the dish.
  • Season the lentils with salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
  • Bring the lentils to a boil, then reduce the heat to low and simmer until tender. The cooking time will vary depending on the type of lentils you are using, so be sure to check the package directions.
  • Once the lentils are cooked, remove them from the heat and let them cool slightly. Then, fluff them with a fork and serve.

Conclusion:

Lentils with burnt onions is a delicious, nutritious, and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover lentils, and it is also a perfect meal for busy weeknights. With its smoky flavor and hearty texture, lentils with burnt onions is sure to become a family favorite.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #healthy     #main-dish     #beans     #rice     #easy     #low-fat     #vegan     #vegetarian     #dietary     #one-dish-meal     #low-sodium     #gluten-free     #low-cholesterol     #low-saturated-fat     #lentils     #healthy-2     #free-of-something     #low-in-something     #pasta-rice-and-grains     #brown-rice     #3-steps-or-less     #4-hours-or-less

Related Topics