Ingredients:
- 1 teaspoon cumin, ground
- 1 teaspoon, coriander, ground
- ¼ teaspoon turmeric, ground
- ¼ teaspoon allspice, ground
- ¼ teaspoon cinnamon, ground
- 1 cup Le Puy or Castelluccio lentils
- 4 cups water
- 3 medium onions, thinly sliced
- 2 tablespoons all-purpose flour
- freshly ground black pepper
Preparation:
Time: 1 Hour
Yield: 4 SERVINGS
- Heat 2 tablespoons of the olive oil in a heavy, lidded saucepan until fragrant. Stir in the spices and heat for a moment. Raise the heat and stir in the rice. Make sure each grain is coated with oil. Stir in the lentils.
- Raise the heat to high. Pour in the water and bring to a rapid boil. Cover the pot and drop the temperature to medium -low. Simmer until the liquid is absorbed and the rice is tender, about 40- 45 minutes.
- While the rice and lentils cook, lightly coat the onions with the flour. Fry them in 3 batches until golden in the ¼ cup of olive oil. Use more oil if you need.
- When the rice and lentils are done, remove from the heat, lift the lid and cover the pot with a clean towel. Put the lid back on and let the pot rest for 10 minutes. Fluff the rice with a fork, Stir in ½ the fried onions. Plate. Mound the remaining onions on top. Sprinkle with fleur de sel and black pepper.