I adapted this recipe from “How to Cook Everything” to give it more punch.
Lentils and Rice with Soujuk and Caramelized Onion (serves 4-6):
- 3 tbsp olive oil
- 1 medium onion, chopped
- 2 medium onions, thinly sliced
- 1 tbsp minced garlic
- 1 tsp ground cumin
- 2 tsp garam masala
- 8 oz soujuk or other spicy cured sausage, chopped (optional)
- salt and black pepper
- 2 cups lentils
- 6 cups chicken, beef, or vegetable stock
- 1 cup long grain rice
- chopped parsley and/or cilantro for garnish
Put 1 tbsp oil in a large saucepan on medium heat. Add the chopped onion and cook until it becomes tender, about 5 minutes. Add the garlic, cumin, garam masala, soujuk, salt, and pepper. Cook for 5 more minutes. Add the lentils and 4 cups of stock. Cook, stirring occasionally, until the lentils begin to soften, about 20 minutes. Add enough stock to cover the lentils by an inch, stir in the rice. Cover and turn to low.
Meanwhile, put 2 tbsp oil in a skillet over medium-high heat. Cook the onion slices, stirring frequently, until brown but not burned, about 15 minutes. Remove onions and let drain on paper towels.
When the both the rice and lentils are tender, the dish is ready. If too watery, turn up the heat to evaporate. If too thick, add some more stock or water. Adjust for seasoning, and stir in herbs and onions right before serving.