Lentil Basmati Rice with Crispy Onions

I wanted to wish everyone a belated Happy New Year.  It’s still January so it’s not *so* late.  I wanted to post this recipe up around New Year’s because it’s a nice winter dish.  Lentils are also supposed to be a lucky food for the New Year – so eat up!  Well, as far as I can see it’s still winter and spring isn’t going to make its appearance for another month or two.  It’s still freezing cold so this rice will help feel you warm, cozy and satisfied.

I didn’t post because I got sick.  It wasn’t the flu, just a very bad cold.  It took me about three weeks to fully recover and now I’m back to normal.  This year everyone is getting sick, or at least it seems that way to me.  Nourishing foods are the key.  Even though you don’t exactly feel like scarfing down food when you are sick – foods with chicken stock and healing spices can most certainly lift your spirits.

I don’t know what to call this dish – I can’t say it’s particularly South Asian or Middle Eastern, but to be honest it doesn’t really matter.  I often make this dish as a side to chicken skewers.  I also made it in the summer for my sister and she loved it.  I love it because I always have every ingredient on hand.  I just marinate some chicken and make a nice salad and a perfect dinner is ready.

Even in the depths of winter and believe me when I say that this year it feels especially long, we can still enjoy our favorite foods.  As much as I love fresh summery foods, the comforting feeling you get from some cold weather foods can’t be beat.

Lentil Basmati Rice with Crispy Onions

Serves 4-6

Ingredients

vegetable oil of your choice

2 cups basmati rice soaked for at least 30 minutes and then washed with water a few times until the water runs clear

1 cup lentils of your choice, here I used Puy lentils

2 small to medium-sized onions, sliced

1/2 dried cranberries

4 cloves garlic, chopped finely

1 inch piece of ginger, grated

1/2 teaspoon cumin seeds

1 teaspoon ground coriander

2-3 dried red chilies

2 cloves

4 black peppercorns

1 bay leaf

1 small cinnamon stick

2 green cardamom pods

7-8 cups cups chicken stock

salt, to taste

1 lemon, zested

parsley and cilantro, or any herbs or your choice

toasted pine nuts

Method

First wash the Puy lentils and place them in a medium-sized stick pot with the chicken stock and cook on medium cook for about 30-40 minutes, or until they are cooked, but still firm, about 85% cooked.  The chicken stock should be almost entirely evaporated.

After the lentils have cooked, in a large pot on medium to medium-high heat, heat about 3-4 tablespoons of vegetable oil and add in the onions.  Cook until golden.  Take out about half the onions and set aside and reserve for garnishing.  Next, add in the garlic and ginger and let them fry for about a minute.  Add in the cumin, coriander powder, dried red chilies, bay leaf, cinnamon stick, cardamom pods, peppercorns, cloves and salt.  Let all the spices toast and add in the lentils and dried cranberries.

Pour in 3 cups of chicken stock and bring to the boil.  Add in the washed and soaked rice and let the stock boil again.  Once the stock boils again turn the heat down to medium-low and cover.  After about 7-10 minutes the water should be evaporated and the rice should be al dente.  Turn the heat to very low and drape a paper towel or kitchen towel over the top of the pan and put the lid on and let the rice steam for 20 minutes.

Open the lid after 20 minutes and garnish with parsley, cilantro, the reserved fried onions, lemon zest, and the toasted pine nuts.  Serve with yogurt, if you like.

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