Category Archives: Recipes

Post-Holiday Vegetarianism

A Terrible Photographer But A Decent Cook

I don’t know about you but after the holidays, or really any period when I spend a lot of time with my Atkins diet-loving parents, I tend to want to eat vegetarian for a little while. Don’t get me wrong, I love meat, but sometimes I need a little break — a detox of sorts.

This recipe comes from my (current) favorite cookbook, Feeding the Whole Family by Cynthia Lair. It’s sooo good. Even my I-don’t-eat-lentils-they-have-too-many-carbs-pass-the-bacon Dad loves it. Prep time says 50 minutes but that’s because the rice and lentils take time to cook. The hands-on prep time is really minimal. 

Recipe: Indian Rice and Lentils with Carmelized Onions


  • 2 tablespoons ghee or olive oil, divided
  • 1 cup short-grain brown rice, rinsed and drained
  • 1 cup dried brown or green lentils, rinsed and drained
  • 1 bay leaf
  • 3 3/4 cups water
  • 2 teaspoons salt, divided
  • 2 large onions, sliced in thin rounds
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne
  • 1 cup plain yogurt with 1 teaspoon snipped fresh dill mixed in


  1. Heat 1 tablespoon of the ghee in a 4-quart pot and add rice and lentils. Saute until nicely coated. Add bay leaf, water, and 1 teaspoon of salt and bring to a boil. Lower heat and simmer 45 minutes, covered. To pressure-cook, use 2 3/4 cups water and cook at pressure 35 to 40 minutes.
  2. Meanwhile, heat remaining ghee in a skillet on medium to low heat. Add onions and 1 teaspoon salt and saute. When onions begin to soften, add garlic and spices. Cook until onions are golden and have begun to carmelize.
  3. When all water is absorbed from rice and lentils, remove from heat and take out bay leaf. Serve rice and lentils topped with carmelized onions and a dollop of dilled yogurt.

Cooking time (duration): 50

Diet type: Vegetarian

Diet (other): Gluten free

Meal type: dinner

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