Rice with Lentils and Caramelized Onions

Name: Rice with Lentils and Caramelized Onions
Prep time: 5 min
Cook time: 55 min
Ingredients: 1 cup lentils (rinsed and drained); 3 bay leaves; 6 tablespoons olive oil (divided); 2 large white onions (coarsely chopped); 2 cups Mahatma® Rice jasmine white rice (or extra long white rice); 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon ground ancho chile (or more to taste); 1/4 teaspoon ground turmeric; 1/4 teaspoon ground coriander; 1 teaspoon kosher or sea salt (or to taste); 5 cups chicken broth (vegetable broth or water)

Arroz con Lentejas

Recipe Yield

6 to 8 servings

Cooking time

1 hour

Rate this recipe

4.6 from 5 votes

Ingredients

1 cup lentils rinsed and drained
3 bay leaves
6 tablespoons olive oil divided
2 large white onions coarsely chopped
2 cups Mahatma® Rice jasmine white rice or extra long white rice
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground ancho chile or more to taste
1/4 teaspoon ground turmeric
1/4 teaspoon ground coriander
1 teaspoon kosher or sea salt or to taste
5 cups chicken broth vegetable broth or water

To Prepare

In a medium saucepan, bring 4 cups water with the bay leaves to a boil. Add the lentils, reduce the heat to medium, cover partially with a lid and cook for 15 to 20 minutes, or until the lentils are just cooked and tender but not mushy or falling apart. Drain, remove the bay leaves and set aside.
In a large wide casserole or heavy sauté pan that has a tight fitting lid, heat 4 tablespoons olive oil over medium heat. Once hot, add the onions and sauté, stirring occasionally, for about 20 minutes. The onions will first soften and become translucent and then they will brown, which is what you want. Stir and make room in the middle, add the remaining olive oil, and add the rice. Cook for 2 to 3 minutes, gently stirring with the browned onions. The rice will quickly change from a grayish white to a bright white color and feel heavier in the spoon. Don’t let it brown. Make room in the middle once again, and add the cooked lentils, cumin, oregano, ground ancho chile, turmeric, coriander and salt, and stir well. Add the broth, bring to a boil, reduce the heat to the lowest possible setting, cover, and cook for 20 to 25 minutes, until most or all of the liquid has been absorbed and the rice is cooked. Remove the lid and check to see that the rice is cooked. If it is, fluff with a fork, and serve. If it is still a bit al dente, add a couple of more tablespoons of water, cook for a few more minutes, and test.
Taste and adjust salt, and serve.

Comments

101comments inRice with Lentils and Caramelized Onions

Dr. Warren

Apr 26

This is all kinds of excellent and I will make it again. You called for the onions to have a coarse chop. I made mine a bit finer, but this turned out to be an error. I found that there is much better caramelized flavor from the onions when they are cut in a more coarse manner as you suggest. Thanks for every bit of effort you put in your recipes, I have been enjoying them often.

1. Pati Jinich
  
  Apr 30
  
  Thanks so much Dr. Warren for the feedback and your super kind words, so glad you liked this recipe 😉
  
Carmela x

Mar 31

Haven’t grocery shopped so low on food…and can’t go out due to sudden COVID lockdown. Only ingredients I have on hand: a large onion, rice and lentils. Not very exciting.

Then I come across THIS recipe(!!)…in to the style I grew up with (made by italian parents)…AND it’s from THE fabulous Pati! (sending you love & hugs from Australia 🙋🏻‍♀️🇦🇺). THIS is what I’ll be making tonight…and tomorrow, by the sound of it! (having just read other’s comments 🤭).

Thanks Pati! 😁🧅🍚🍪

Carmela

PS they really need to add a lentils emoji. I think the choc chip cookie kind of resembles a bowl of rice and lentils though 😬

1. Pati Jinich
  
  Apr 11
  
  Yay! So glad you found this recipe when you needed it Carmela! Hope you liked the rice, un abrazo to Australia!
  
Terry Patterson

Mar 27

I can not wait to try this!
I love your show and your love for life and good food!
You have such a beautiful family!

Thank you for sharing all things wonderful!

Love from Colorado!

1. Pati Jinich
  
  Apr 11
  
  Thanks so much for your kindness Terry, hugs all the way to Colorado 🙂
  
Sandra Adams

Mar 21

Pati, estoy fascinada contigo programa en PBS!! I made the arroz con lentejas last night and it was a huge hit!! Super easy but so much flavor. Miles gracias y bendiciones para Sami con sus estudios!

1. Pati Jinich
  
  Mar 25
  
  Que amable Sandra, mil gracias! Un abrazo grande 😉
  
John S. Manley

Mar 12

I made this for a family gathering, and all my family fell in love with it. I had to pass on the recipe. Thank you very much.
p.s. I love watching your program on my local PBS Station here in Arkansas.

1. Pati Jinich
  
  Mar 20
  
  So glad the rice was a success John, yay!!! Thanks so much for tuning in, greetings to Arkansas 🙂
  
Pam C

Feb 26

Really liked the rice! For leftovers the next day, I added dried cranberries. I’m a fan of sweet/savory so this really fit the bill. Granted, definitely gives off more of a Mediterranean vibe. Loved it even more.

1. Pati Jinich
  
  Mar 07
  
  Mediterranean sounds good to me Pam! So glad you liked this recipe 😉
  
Thelma pedersen

Feb 21

Hi I just can’t wait to taste that delicious recipe.
I would like to buy your book with all the recipes that are shown on PBS what can I get that book? Thank you

1. Pati Jinich
  
  Mar 07
  
  Hi Thelma, thanks so much for your interest in getting the cookbooks, yay! You can read more about them, buy Pati’s Mexican Table or Mexican Today or pre order the new one coming out on October 26 in this link: https://patijinich.com/cookbook/
  
Frances

Feb 14

Patti
I really enjoy your recipes. Thank you teaching this abuelita that there is so much more variety to our dishes. I’m making this (but making half recipe)along with carne con chile right now. Gracias por compartir con nosotros

1. Pati Jinich
  
  Feb 15
  
  Thanks to your Frances! Hope you liked the rice and the carne con chile. Un abrazo grande 😉
  
Paul

Feb 06

What color lentils did you use?

thanks..

1. Pati Jinich
  
  Feb 10
  
  For this recipe I used brown lentils Paul, enjoy!
  
Margie Schoemehl

Feb 06

Could I use green lentils? That’s all I have

1. Pati Jinich
  
  Feb 10
  
  Sure Margie, go for it and enjoy!
  
Cindy Salcedo

Feb 01

Hola Pati !! I made this for my husband along side oven roasted Cornish hens stuffed with herbs !! Delicious 😋.

Muchas Gracias 🙏🏻

1. Pati Jinich
  
  Feb 10
  
  Oh! It sounds yummy Cindy, thanks for sharing your delicious menu 😉
  
Kathy

Feb 01

Hi Pati, I’d like to know what other rice could I use? I have not made it yet but would like to tonight. I have alboreo rice and white rice, could I use one of those? I love your show, thanks for your kindness.

1. Pati Jinich
  
  Feb 01
  
  White rice will be OK Kathy, good luck 🙂
  
Stewart

Jan 30

Pati,

What. Huge pot of deliciousness this dish is. Earthy and rich. Very satisfying. I served in with the Chicken in Ancho Salsa and they were great together. The weather is going to be not so great fir a couple of days. My family is really going to enjoy the leftovers.

Thanks for your show and recipes.

1. Pati Jinich
  
  Jan 31
  
  Awesome pairing Stewart, so glad the family enjoyed these recipes. Thanks to you for giving them a try 😉
  
Lorena

Jan 29

Miss Paty te acabo de ver en kcet canal y me encanto felicidades en los tacos de cabeza de el señor Johnny quiero aprender a cosinar los tacos y el arroz con lentejas gracias !!!!😃😃

1. Pati Jinich
  
  Jan 31
  
  Que bueno que estas disfrutando la nueva temporada del programa Lorena, un abrazo grande!
  
Terry Duff

Jan 26

Hi Pati! I made this Rice with Lentils and it was so wonderful! My Sweetie and I enjoyed the leftovers – they tasted even better the next day! I was overwhelmed by the sheer volume – it almost did not fit in my cast iron skillet! Will you tell me what kind of large skillet you are using – I love the color and size!

1. Pati Jinich
  
  Jan 31
  
  Hey Terry, this particular one is a Le Creuset and I believe it is 6 3/4 Qt.
  
  1. Terry Duff
    
    Feb 01
    
    Thank you Pati – I’ve been searching for that pot – but good to know it is the 6 3/4 size!! You made my day!
    
Carla

Jan 24

Yummy! I just made this. I was out of brown lentils and had to use black but it turned out great. This was my first time tasting Jasmine rice and I’ve been missing out. Thanks for sharing this.

1. Pati Jinich
  
  Feb 01
  
  Yay Carla, so glad you enjoyed this recipe 😉
  
Kelly

Jan 24

Hola Pati!
Son las 10 pm aquí en Los Angeles y no pude resistir hacer esta receta! Deliciosa y muy fácil! Gracias!!!!!

1. Pati Jinich
  
  Jan 25
  
  Que alegria que se te haya antojado tanto Kelly, haha, un abrazo!
  
Kim

Jan 23

What type of lentils do you use for this?

1. Pati Jinich
  
  Feb 10
  
  I used brown lentils for this recipe Kim 😉
  
tania

Jan 17

how much broth did you add at the end

1. Pati Jinich
  
  Jan 21
  
  5 cups Tania 😉
  
Michele

Jan 16

Could we use brown rice?

1. Pati Jinich
  
  Jan 16
  
  Of course Michele, just maybe add an additional 1/3 cup of liquid as brown rice takes longer to cook 😉 Enjoy.
  
Liz B

Jan 16

I’m going to make this tomorrow for our Sunday evening meal with the Chimichangas. I love your show, your passion about the food, your respect for it and the respect for the people you visit. Your food takes Mexican to the next level and then some. I actually had tears when I watched your relationship your son. Thank you!

1. Pati Jinich
  
  Jan 17
  
  Aw, you are so sweet Liz, thanks so much. Un abrazo!
  
Elena Vega....EL PASO,TX.

Jan 16

I’ve watched you chef since first episode and still to this day…your favorite words,i’m in AWE when I watch you cook and Mmm Mmm MMMmm. Stay safe CHEF and Oh you have a beautiful family,you’re BOY’S are AWE’SOME….

1. Pati Jinich
  
  Jan 16
  
  Muchas gracias Elena for sticking with me for such a long time, un abrazo!
  
Morgan

Jan 15

Would it be OK to sub in canned lentils?

1. Pati Jinich
  
  Jan 16
  
  I am not sure Morgan, canned lentils tend to be super soft and probably they will disappear by the time the rice is cooked 😉
  
Faith Kaltenbach

Jan 14

I followed the recipe except for the chile because I have a fierce allergy to anything in the pepper/tomato family. It is just delicious my way, although I think it tastes kind of Middle Eastern instead of Mexican. The whole house smells wonderful. I will definitely make it again.
About the lentils, I’m glad you don’t cook them, Pati. I followed the recipe, cooked red lentils until just tender, added as directed. By the time the rice was done, the lentils had disappeared entirely although their taste was there. I will put them in uncooked the next time.

1. Pati Jinich
  
  Jan 16
  
  Great feedback, thanks so much Faith, so glad you liked this rice 😉
  
Beryl B from Brooklyn

Jan 10

I watched your Sonora special this weekend. I made this dish. Of course, I had to add a few things to make it my own. I added a couple of cloves, substituted oregano with herbs du provence. It was delicious. Love your show.

1. Pati Jinich
  
  Jan 17
  
  Sounds yummy Beryl, so glad you liked this rice recipe!
  
Pati Jinich

Jan 10

Great idea for a full meal Patricia 😉 Thanks for the kind words!

Angie

Jan 09

Heavenly and Simple!
Thanks Pati, my family loves me more because of you! 🙂

1. Pati Jinich
  
  Jan 10
  
  Yay Angie! So glad they love this rice 😉
  
Getsemani Nava

Jan 04

Made this a second time. The “Crazy Torta” is one of my favorite Pati recipes. So what I did was marinate the chicken, and adding it after I browned the onion, then the rice, then the spices lentils. I also fried plantains and bananas on the side. Wow!! We all loved it.

1. Pati Jinich
  
  Jan 06
  
  Yummy, what a great idea! You made a full meal out of this recipe, bravo 😉
  
Dana

Dec 29

So good! I halved the recipe and it still made a TON! This would even be good all on it’s own for a meal. Really, really good. We also think it would go good with almost anything as a side dish.

1. Pati Jinich
  
  Jan 06
  
  Thanks for the feedback Dana, delighted you enjoyed this recipe 🙂
  
Tanya

Dec 26

Pati, I made this last week. I often eat vegan and am always looking for great recipes with whole foods (not weird processed things made to look or taste like meat). I made exactly as written, and it was amazing. Such awesome flavor. This recipe is such a keeper. Thank you for sharing it.

1. Pati Jinich
  
  Jan 06
  
  Delighted that you liked it Tanya, thanks to you for giving it a chance 🙂
  
Lori M.

Dec 24

Our rice is almost done. Just waiting for liquid to get absorbed. Had a sneak taste and it is delicious. Just telling my husband how I don’t understand a few simple ingredients could produce a great flavorful dish. This was so simple that I watched the episode yesterday. Didn’t write anything down and was able to remember the recipe. Patti, love your show, the foods you produce and your great family. Thank you.

1. Pati Jinich
  
  Jan 06
  
  You are way too kind Lori, thanks so much. Love that you loved this recipe 🙂
  
Jazz

Dec 22

If we don’t have ground ancho chili, what can we use as a substitute? Also, if I do find the ancho chili will it make this dish spicy or is it more for color? Thanks Patti!

1. Pati Jinich
  
  Dec 24
  
  You could use some Cayenne or Paprika Jazz, but if your find the Ancho chili go for it, it will not be spicy because Anchos tend to be more sweet than hot. Enjoy!
  
Ron Forman

Dec 10

This is a fabulous recipe. I just made it, following it exactly, except for using Lundberg Basmati rice. The result is simply killer! We’re going to mix some chicken (cooked) when we serve it. Thanks! Love your show also.

1. Pati Jinich
  
  Dec 11
  
  Thanks for tuning in Ron! Great idea to serve this rice with chicken, yum!
  
Getsemani

Dec 05

Pati we’ve been teaching teenagers in Chicago to cook vía zoom since the summer. This week is lentil challenge. I’m making this, of course!!! Loved the Sonora season. Cuando gustes nos visitas virtualmente.

1. Pati Jinich
  
  Dec 06
  
  Muchisimas gracias Getsemani, hope your students will love this recipe 😉
  
Yolanda

Nov 28

Hola Pati! Love your show! I watch with my hubby and kids all the time! I want to make this rice in my 7qt pot. Do you think it’s ok…or should it be a wider skillet type pot?? Gracias!

1. Pati Jinich
  
  Dec 02
  
  You can go ahead and use your 7 qt, good luck!
  
Shirley

Nov 23

I made it Sunday. Delicious and so flavorful! It tastes so good that it is a meal in itself!!

1. Pati Jinich
  
  Dec 02
  
  So glad you liked this rice Shirley 😉
  
Crystal

Nov 23

My mama is from Sonora and I’m very Much Enjoying the season! I love that I can relate to everything! I’m going to try this recipe but what could I use in place of the Chile ancho? I don’t have any handy. Also, when I was a kid a told people who didn’t know what coyotas were that they were Mexican pop tarts… 🙂

1. Pati Jinich
  
  Dec 02
  
  You can just skip it Crystal, no problem 🙂 Mexican pop tarts, haha, that’s a good one!
  
Lauren

Nov 21

I made this last night and it was yummy! Since we had leftovers I decided to fry and egg and add it to a bowl this morning with some hot sauce. Que sabroso!

1. Pati Jinich
  
  Nov 22
  
  Wow, great idea Lauren, que rico!
  
2. Cyndi
  
  Jan 31
  
  That sounds good!
  
Roy Marquez

Nov 17

Good Morning Pati,
I watch your program every weekend. I just saw your “Rice with Lentils and Caramelized Onions” recipe and gave it a try. It is delicious! The aromas are wonderful! I will continue to make this. Thank you. Have a good day.
Roy

1. Pati Jinich
  
  Nov 22
  
  Thanks so much for the feedback Roy, so happy you approved! 🙂
  
Maggie Brown

Nov 14

I can’t wait to try this amazing rice, onion and lentils.

1. Pati Jinich
  
  Nov 22
  
  Let me know how the rice came out Maggie 😉
  
Carlita Favero

Nov 14

I’m excited to try this recipe! I always love flavorful vegetarian dishes and the lentils should be good protein so you don’t feel hungry. Thanks!

1. Pati Jinich
  
  Nov 22
  
  Thanks so much Carlita, hope you like it!
  
Christina Ronstadt

Nov 13

Fantastic dish. We loved it. Love your show! My husband is from Tucson. We bring dozens of the Sonoran tortillas back home to LA every year. They are the best!!!

1. Pati Jinich
  
  Nov 22
  
  So glad you liked the rice Christina! Lucky you have access to Sonoran Tortillas often, yum!
  
Laura Valdez

Nov 11

Was excited to make this when I saw it, husband and kids enjoyed it! Easy to make as well.

1. Pati Jinich
  
  Nov 11
  
  So glad the whole family liked it Laura 😉
  
Laura Mod

Nov 10

Good Morning Pati,
On the show, weren’t the lentils cooked in water first? Or were they soaking? If so, for how long?
Love your show!!! Every time my husband and i watch, we get so hungry. Thank You Laura Mod, Whittier CA

1. Pati Jinich
  
  Nov 11
  
  I don’t soak or pre cook the lentils Laura, they were just washed and drained 😉
  
  1. Anonymous
    
    Nov 15
    
    The instructions in the recipe and in the program direct us to cook the lentils 20 minutes with bay leaves for brim tender
    
Anonymous

Nov 09

What a great side! Perfect for any meal: chicken, meat or fish. You can serve it with so many things. The caramelized onions and spices made for such a delicious, savory and different flavor profile. I did need a tad more salt which I never say but that’s better than there being too much salt. Thanks for another amazing recipe!

1. Pati Jinich
  
  Nov 11
  
  So glad you liked it!
  
Connie Torres

Nov 09

Hoy preparé tu receta y me gustó mucho. Me hacía falta tener una receta diferente para preparar lentejas y tu receta está muy buena. Muchas gracias. La siguiente será el guisado para las chimichangas y el caldito de queso. Dios te bendiga Pati.

1. Pati Jinich
  
  Nov 11
  
  Que alegria que te gusto Connie! Suerte con el Chile con carne y la sopa 😉
  
Jennifer H.

Nov 07

Do you have a preferred type of lentils for this recipe? I’ve seen many different kinds at the store and am never sure which one(s) to buy. Thank you!

1. Pati Jinich
  
  Nov 11
  
  For this particular recipe, I use brown lentils Jennifer 😉
  
  1. Jennifer H.
    
    Nov 29
    
    Thank you!! I look forward to trying this.
    
Sandra D

Nov 07

I am anxious to try the Rice with Lentils recipe.
Which lentils should I use?

1. Pati Jinich
  
  Nov 11
  
  Any Sandra, just find your favorite brand, enjoy!
  
Jeanne

Oct 06

I don’t know why it took so long for me to make this. Both my husband and myself couldn’t stop eating it. We Love It!

1. Pati Jinich
  
  Oct 07
  
  So glad you like this recipe from the new season Jeanne 🙂

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