Lentil Long Grain Rice Stew with Caramelized Onions

Soak the lentils covered with cold water for 1 hour. Next, drain them in a sieve. Put the lentils in a frying pan with the cinnamon, the new spice and the fresh water and cook on a low fire with the lid closed for fifteen to twenty minutes until semi-soft.

In the meantime, pour boiling hot water over the basmati long grain rice and stand for five min. Now drain and rinse when cooled.

Peel the onions and cut them in half. Cut 5/6 of the onion halves into thin slices, chop the remaining onion half into small pieces.

Heat half of the olive oil in a pan. Sauté the onion slices in it until light yellow. Sprinkle with the sugar and fry until golden brown, turning frequently. Set aside.

When the lentils are semi-soft, add the prepared long-grain rice and cook with the lid on for fifteen to eighteen minutes until just shallow and tender.

Meanwhile, saute chopped onion in remaining olive oil until soft. Mix into the finished lentil long grain rice dish and season this with salt and season with pepper. Arrange in a platter and top with the onions.

In the Middle East, where the dish is found in both Syria, Lebanon and Egypt, it is usually accompanied by yogurt and a cucumber and tomato leaf salad.

Tip: Use a regular or light yogurt, yes, as needed!

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