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Lentils & rice with caramelised onions


  • Heat the oil in a large heavy-bottomed pot and gently saute the onions over a low heat for about 30 mins until golden, stirring occasionally and scraping the bottom of the pot as you do so.
  • At the same time, rinse the lentils in cold water and drain well.
  • Then place the lentils in another large pot with the water and rapidly simmer for 20 mins. When the lentils are tender, add the rice and seasonings with half of the caramelised onions. Stir well, cover and very gently simmer for about 20 mins, adding more water if needed. Taste for seasoning.
  • Transfer the remaining onions into a smaller pot and continue cooking until dark brown.
  • Spoon the lentil and rice mixture into individual bowls and scatter the browned onions on top. Serve with a dollop of yoghurt and a sprinkling of parsley on top.


  • 3 tbsp olive oil
  • 700 gm onions, finely sliced
  • 250 gm brown lentils
  • 1 litre water
  • 250 gm basmati rice
  • sea salt & freshly ground pepper
  • plain yoghurt
  • chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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