Stewed Lentils with Caramelized Onions and Breadcrumbs
Loosely inspired by the middle eastern dish, mujadara. This recipe uses slows caramelized onions and crunchy za'atar spiced breadcrumbs to add a punch of flavor.
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Servings:
Ingredients
- 1 cup za'atar breadcrumbs, (or other homemade breadcrumbs, left coarse)
- ¼ cup olive oil
- 2 sweet onions, (thinly sliced)
- 1 teaspoon salt, (plus more to taste)
- 1 teaspoon sugar
- 4 cloves of garlic, (minced)
- 3 tsps fresh thyme, (minced)
- 1 bay leaf
- ¼ brandy, (or white wine)
- 2 cups Puy lentils, (or green lentils)
- 3 cups boiling water
Instructions
- Prepare some homemade za'atar breadcrumbs ahead to time. Or make any fresh breadcrumbs.
- Bring a large saute pan or sauce pan to low heat. Add the olive oil, onions, and a pinch of salt and sugar and stew the onions for at least one hour or until the onions are deep brown and caramelized, stirring often. Remove from the pan with a slotted spoon leaving the cooking oil in.
- Add the garlic, thyme, bay leaf, and brandy to the pan. Deglaze the pan for about 1 minute, scraping all the brown bits off the bottom with a wooden spoon. Then, add the lentils and boiling water. Once the water comes to a gentle simmer, cover and cook for 25 minutes, or until the lentils have soaked up most of the water. Taste and adjust for salt.
- Serve the lentils topped with the caramelized onions and za'atar breadcrumbs.
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