Lentils with Fried Onions

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Lentils with Fried Onions

 

2 tbsps. olive oil

1 pound onions, peeled, quartered and sliced (about 4 medium)

1 cup brown or green lentils

salt to taste

 

Pour the oil into a heavy skillet (I use a 10-inch cast-iron) or saucepan and

place over moderate heat.

Add the onions and cook, stirring often, until they are tender, starting to

become crisp, and have turned a rich brown color.

This can take as long as 25 minutes.

Remove half the onions to a dish and reserve.

Add the lentils and water to barely cover the lentils.

Bring to a boil, stirring up the caramelized bits of onion at the bottom of the

skillet.

Lower the heat, and simmer the lentils and onion for about 25 minutes, covered,

or until the lentils are cooked but still firm to the bite.

Check a few times to see that there is enough water; add it sparingly, if

necessary. If there is too much liquid, remove the cover and boil the lentils to

evaporate excess water.

Stir in the reserved onions and taste for seasoning.

Serve hot or at room temperature.

Makes 6 servings.