1 c Dried brown lentils;
- picked over & rinsed
2 tb Olive oil
4 lg Shallots; chopped
1 ts Ground cumin
1 ts Ground coriander
1/2 ts Sweet paprika
Salt
Black pepper; freshly ground
1 c Basmati rice
3 c Water
Bring a medium-sized saucepan of salted water o a boil over high
heat. Add the shallots and cook, stirring frequently, until light
browed, about 10 minutes. Remove half of the shallots from the
skillet and set aside.
Add the lentils to the skillet and stir in the cumin, coriander,
paprika, and salt and pepper to taste. Add the rice and water, bring
to a boil, and cook, uncovered, until the lentils are tender and the
rice is cooked, about 30 minutes. Remove from the heat, cover, and
set aside for 10 to 15 minutes while you finish cooking the reserved
shallots.
Heat the remaining 1 tb olive oil in a small skillet over medium
heat. Add the reserved shallots and cook until browned and
caramelized, about 5 minutes.
Place the rice and lentil mixture in a large serving bowl and top
with the crisp shallots. Serve hot.
