This is from Cook This Now by Melissa Clark. Very hearty and uniquely spiced, it was great as lunch all week!
3 medium onions, halved from root to stem and thinly sliced
2 tablespoons butter
3 tablespoons olive oil
2 tablespoons olive oil
1 onion, finely chopped
2 inch piece fresh ginger, peeled and minced (mine was rotten so I subbed a teaspoon of ground ginger)
2 garlic cloves, minced
1 cinnamon stick
¼ teaspoon ground cumin
pinch ground allspice
1 bay leaf
6 cups vegetable stock
½ cup short grain brown rice (or basmati)
1 ½ teaspoons salt
1 ½ cups red lentils
¼ cup chopped fresh mint
Make onions: Melt butter and 2 tablespoons oil over medium low heat in a large skillet. Add onions and cook until they release juices, about 5 minutes. Raise heat to medium high and cook until the onions are soft and golden, about 7 minutes. Add remaining tablespoon oil and increase heat to high. Cook, stirring only a few times, until onions are crisp and charred in spots.
Make stew: Heat oil in a large pot or Dutch oven over medium heat. Add onion and sauté until softened, 5 – 7 minutes. Add ginger, garlic and herbs and spices and cook for about a minute, until fragrant. Add stock, 3 cups of water, the rice and salt. Raise heat to high, bring to a boil and then reduce to medium low and simmer for ten minutes. Add lentils and cook until lentils and rice are soft, about 30 minutes. Stir in greens and mint and stir until wilted. Add more salt, and pepper if necessary. Serve with a squeeze of lime and topped with crispy onions. If you have leftovers, go ahead and stir the onions into the stew before storing.
Printable version here: LENTIL RICE STEW WITH CRISPY ONIONS