This is truly my comfort food: warming, delicious, filling, satisfying. It’s good all year round, but even more so in the cooler months. Tip: Reserve some of the caramelized onions to put on top of your majadera when serving. 

By / Photography By Amy Green | October 03, 2017

Ingredients

  • 1 cup dried lentils (brown or green)
  • Water
  • 1 tablespoon lemon juice
  • 1½ cups brown rice
  • 2 tablespoons apple cider vinegar
  • 2 onions (halved, then cut into slices)
  • 1 tablespoon oil of choice (avocado, coconut, grapeseed)
  • ¼ cup filtered water
  • 1 teaspoon salt
  • 1 teaspoon cumin

Instructions

Soak lentils overnight in 4 cups of water and lemon juice. Soak rice overnight in pot that you’ll be cooking in with 6 cups water and apple cider vinegar. Drain lentils and rice and rinse well. 

Put 3 cups filtered water in a large covered pot. Bring to a boil. Once the water has boiled, add lentils, rice, salt and cumin. Stir so everything is mixed evenly. Cover pot and bring water back to a boil. Once boiling, turn down to a simmer and simmer for 40 minutes, or until all water is absorbed. 

While rice/lentils are cooking put onion, oil, ••• cup filtered water and a pinch of salt in a large frying pan with the lid on. Cook on medium high heat for about 20 minutes, stirring every once in a while, until water is evaporated (you’re really steaming the onions so they are soft). 

Remove lid from frying pan and cook onions until they are a nice golden brown, stirring every once in a while, but not too often, just to keep them from burning. Once the onions are golden brown, remove from pan to a bowl. After the rice and lentils are done cooking, mix the onions in well. 

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Ingredients

  • 1 cup dried lentils (brown or green)
  • Water
  • 1 tablespoon lemon juice
  • 1½ cups brown rice
  • 2 tablespoons apple cider vinegar
  • 2 onions (halved, then cut into slices)
  • 1 tablespoon oil of choice (avocado, coconut, grapeseed)
  • ¼ cup filtered water
  • 1 teaspoon salt
  • 1 teaspoon cumin
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