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  • Author: Michelle Burns
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x


  • 2 Tbs olive oil
  • 3/4 large onion, thinly sliced
  • Salt to taste
  • 2 cloves garlic, thinly sliced
  • 1 tsp ground cumin
  • 1/4 tsp ground allspice
  • pinch cayenne pepper
  • 1/2 tsp dried thyme, oregano, or rosemary
  • 2 cups veggie broth
  • 1/2 cup green, brown, or red lentils
  • 1/2 cup rice of choice (jasmine, basmati, white)
  • 1 Tbs lemon juice
  • Black pepper to taste
  • Fresh herbs for garnish


  • Heat olive oil in a large, deep skillet overmedium heat.
  • Add the onions and a pinch of salt.
  • Sauté until the onions turn golden brown, 15-30 minutes, stirring often so they don't burn
  • Transfer half the onions to a plate, leaving the remaining half in the skillet.
  • Add the garlic to the skillet and sautee until fragrant, about 1 minutes.
  • Add the cumin, allspice, and cayenne and sauté a few seconds to taste the spices.
  • Stir in the herbs and broth.
  • Bring to a simmer, taste, and add salt to taste.
  • Add in the lentils, cover, and simmer with lid cracked until lentils are almost done (25-30 minutes).
  • Stir the rice into the pot and continue to cook until everything is tender, about 15-20 minutes.
  • Add the lemon juice, salt, and pepper to taste
  • Top with reserved onions and fresh herbs.
  • Can also top with labneh or yogurt.


Source:  Shannon Skaalure Texas Co-op Power Magazine

  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
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