Register    Reset Password

Dirty Rice-n-Lentils with Crispy Onions

Submitted by: farmer on June 4, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Dirty Rice-n-Lentils with Crispy Onions

My mother-in-law grew up in a small mountain village of Lebanon. Meat was scarce and vegetarian meals were common. This low-cost meal serves a large family and fills the tummy with hardy and protein packed lentils. To make the original and true version, use 7-spice instead of Allspice. You can find 7-spice at a Middle Eastern food store.

Difficulty: Easy

Servings: 8 large portions

Prep Time: 10 minutes   Cook Time: 40 minutes  


4 onions chopped
1 stick of butter
4 tablespoons of olive oil
4 minced garlic cloves
4 teaspoons of cumin
1 1/2 teaspoons of cinnamon
1 teaspoon allspice
28 ounces of water or vegetable broth
1 1/2 cups of washed lentils
1 1/2 cups of long grain white rice

Note: I cook this without salt. You can add salt when you add the rice, if you desire.


Begin by chopping onions.

In a pan, combine the butter, two tablespoons of olive oil, and 3 1/2 of the onions. Cook over a very low heat for approximately 40 minutes. You’ll want your onions to slowly caramelize to the point where they will crisp when cooled.

In a large stock pot, add two tablespoons of olive oil and 1/2 onion. Cook over medium heat until the onions are tender. Add four minced garlic cloves and cook for an additional minute. Then you will add your spices. Allow the spices to heat up.

Add your water (or broth) and bring to a boil. Add lentils. Cover and cook for 10 minutes at a slow boil.

Add rice, reduce heat to low, and continue to cook until rice is done (approx. 20 minutes).

The crispy onions and dirty rice with lentils should be finished just about the same time, which means this dish can be plated hot.

Put the dirty rice and lentils on a serving platter and top with the crispy onions and warm butter.

We like to eat this with a side of minty cucumber yogurt. So delicious!

Categories: Beans, Beans, Grains & Rice, Budget, Crowd-Size, Low-Sodium, Vegetarian


Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at) or the photo will not be approved.

Other recipes you may enjoy:


No reviews yet | Get new review notifications:

Subscribe via RSS Feed

Subscribe without commenting

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes


If you would like to help support the overhead costs of this website, you may donate. Thank you!

We Want to Meet You

Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.

Canning Tutorials

Recent Reviews and Comments

Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter

Thanks for being part of our community!