This dish is more than the sum of its parts, which might not be saying much — since its parts are cheap and humble ingredients that are probably sitting in your kitchen right now. But it’s simple, economical, tasty and filling, and is even better with a dollop of tzatziki sauce or yogurt and a lemony salad on the side (I’ll post the “turkish salad””recipe” separately).
I lifted this recipe from Deborah Madison’s “Vegetarian Cooking for Everyone,” but similar versions are found all over the place.
6 tablespoons olive oil
1 very large onion or 2 small-medium onions, sliced into rings
1 1/3 cups uncooked green lentils
3/4 cup uncooked long grain white rice (pref. basmati)
salt and pepper to taste
Place lentils in a large saucepan with enough water to cover, bring to a boil, reduce heat and simmer about 15 minutes.
Add rice and enough water to cover into the pot with the lentils. Season with salt and pepper, cover and continue to simmer another 15 minutes or so until rice and lentils are both tender.
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook until well-browned (but not burnt), about 15 minutes, adjusting heat as necessary.
Once rice and lentils are cooked, add half of onions into rice/lentil mixture and plenty of salt and pepper, and top with the remaining onions to serve.
(Variation — although the recipe directs you to cook the lentils and rice together, I actually usually cook them separately, then drain and rinse the lentils and add them to the rice. This is a bit more complicated and dirties another pot, and you probably lose some of the nutrients from the lentil broth, but I sort of prefer the “cleaner” texture and taste of the dish this way.)

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