Caramelized Onion Lentils
Caramelized Onion Lentils
Ingredients
- 2 shallots, peeled and thinly sliced (can substitute with 1 small yellow onion)
- 2 tablespoons vegetable oil
- 1 teaspoon ground cinnamon
- 1 teaspoon garlic powder, (or 2 cloves fresh garlic, minced)
- 1 tablespoon paprika
- 1/2 teaspoon red pepper flakes, or to taste
- 2 cups cooked black lentils, (from about 3/4 cup dry lentils, cooked according to package directions)
- 1/2 cup fresh parsley, chopped
- 1/2 cup vegetable broth
- 1/2 cup plain yogurt, for serving
- 1 tablespoon olive oil, for drizzling
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat the vegetable oil in a large skillet or pan over medium-low heat. Add the thinly sliced shallots (or onions) and a pinch of salt. Cook, stirring frequently, for 15-20 minutes, or until the shallots are deeply caramelized and dark brown. This process requires patience to achieve the desired sweetness and color.
⏱️ 20 min
- 2
Once the shallots are caramelized, add the ground cinnamon, garlic powder, paprika, and red pepper flakes to the pan. Stir well and cook for 1 minute until fragrant.
⏱️ 2 min
- 3
Add the cooked black lentils and chopped fresh parsley to the pan with the spiced shallots. Stir to combine.
⏱️ 3 min
- 4
Pour in the vegetable broth. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, allowing the flavors to meld and the lentils to absorb some of the liquid. Season with salt and black pepper to taste.
⏱️ 7 min
- 5
Divide the caramelized onion lentils among serving bowls. Top each serving with a generous dollop of plain yogurt and a drizzle of olive oil.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Onion Lentils
- 2 shallots, peeled and thinly sliced (can substitute with 1 small yellow onion)
- 2 tablespoons vegetable oil
- 1 teaspoon ground cinnamon
- 1 teaspoon garlic powder, (or 2 cloves fresh garlic, minced)
- 1 tablespoon paprika
- 1/2 teaspoon red pepper flakes, or to taste
- 2 cups cooked black lentils, (from about 3/4 cup dry lentils, cooked according to package directions)
- 1/2 cup fresh parsley, chopped
- 1/2 cup vegetable broth
- 1/2 cup plain yogurt, for serving
- 1 tablespoon olive oil, for drizzling
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat the vegetable oil in a large skillet or pan over medium-low heat. Add the thinly sliced shallots (or onions) and a pinch of salt. Cook, stirring frequently, for 15-20 minutes, or until the shallots are deeply caramelized and dark brown. This process requires patience to achieve the desired sweetness and color.
⏱️ 20 min - 2
Once the shallots are caramelized, add the ground cinnamon, garlic powder, paprika, and red pepper flakes to the pan. Stir well and cook for 1 minute until fragrant.
⏱️ 2 min - 3
Add the cooked black lentils and chopped fresh parsley to the pan with the spiced shallots. Stir to combine.
⏱️ 3 min - 4
Pour in the vegetable broth. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, allowing the flavors to meld and the lentils to absorb some of the liquid. Season with salt and black pepper to taste.
⏱️ 7 min - 5
Divide the caramelized onion lentils among serving bowls. Top each serving with a generous dollop of plain yogurt and a drizzle of olive oil.
⏱️ 3 min