An ancient, profoundly comforting Levantine staple.
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Parboil lentils.
Caramelize onions in olive oil until deeply dark and crispy (frizzled).
Remove half the onions for garnish.
Add cumin and coriander.
Add rice, lentils, and water. until absorbed.
Serve topped with frizzled onions.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
