Saffron Lentils and Rice

The Recipe

• 1 cup lentils (green, brown)
• 1 cup rice (basmati preferred, but jasmine will also work)
• 2 yellow onions, caramelized
• 3 tsp cumin
• Pinch of saffron threads
• 2 cups chicken broth

In a large Dutch oven or pan, caramelize onions.

In a separate pan, pre cook lentils (rinse lentils, combine with 2 cups water, bring to boil, then turn heat to medium low, cover for 12 mins, then drain).

Warm up a splash of chicken broth and drop your saffron threads in to bloom.

Once onions are ready, add chicken broth to onions, bring to boil, add cumin, rice, and lentils, reduce heat to medium low, cover and cook 15-20 mins.

Remove from heat, stir, then let sit covered for another 15-20 mins, salt and pepper to taste, fluff, and serve.

The Bullshit

I'm getting old so I started looking around for recipes for more fiber (though everyone should get their suggested fiber regardless of age), and I came across a lot of lentil recipes. This is my general mash up of a few Middle Eastern ones, but it's closest to a Mujadara. The key here is really the caramelized onions and that makes it take forever. Worth it though.