{"id":13008,"date":"2026-10-18T08:14:00","date_gmt":"2026-10-18T11:14:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=13008"},"modified":"2026-10-18T15:19:22","modified_gmt":"2026-10-18T18:19:22","slug":"rice-with-lentils-and-golden-onions-for-new-year","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/rice-with-lentils-and-golden-onions-for-new-year\/","title":{"rendered":"Rice with Lentils and Golden Onions for New Year"},"content":{"rendered":"<html><body><p class='\\\"summarization\\\"'><strong>Rice with lentils and golden onions is a satisfying New Year side dish. Gently browned onions and garlic flavour the grains, which cook together until the rice is tender and the lentils are soft but still hold their shape. Check the packet timings before choosing lentils for the one-pan method.<\/strong><\/p>\n<p><strong>Rice with lentils and golden onions for New Year<\/strong> combines fluffy rice, tender lentils and the sweetness of browned onion. It is a simple accompaniment that can sit alongside a range of festive main dishes.<\/p>\n<p><em>The images illustrate this recipe and its preparation; the appearance of your finished dish may vary.<\/em><\/p>\n<p>This method cooks the rice and lentils together after softening the onions. Choose whole lentils with a packet cooking time close to that of your rice; if their timings differ substantially, cook them separately and combine at the end. Split red lentils break down more readily and will not give the same texture.<\/p>\n<p><\/p>\n<h2>Ingredients and measures<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/rice-dried-lentils-onions-and-seasonings-ready-for-cooking-13008-1.webp\" alt=\"Rice, dried lentils, onions and seasonings ready for cooking\" title=\"Rice, dried lentils, onions and seasonings ready for cooking\"><\/p>\n<p><strong>Ingredient list<\/strong><\/p>\n<ul>\n<li><strong>1 cup<\/strong> uncooked white rice, rinsed<\/li>\n<li><strong>1 cup<\/strong> dried lentils, rinsed; check the cooking time as explained above<\/li>\n<li><strong>2<\/strong> medium onions, thinly sliced<\/li>\n<li><strong>2 cloves<\/strong> garlic, finely chopped<\/li>\n<li><strong>2 tablespoons<\/strong> olive oil<\/li>\n<li><strong>3\u00bd cups<\/strong> water, approximately 825 ml; use the same cup measure for the rice and lentils<\/li>\n<li><strong>1 bay leaf<\/strong>, optional<\/li>\n<li><strong>Salt<\/strong> to taste<\/li>\n<li><strong>Black pepper<\/strong> to taste<\/li>\n<li><strong>\u00bd teaspoon<\/strong> ground cumin, optional<\/li>\n<\/ul>\n<h2>Method<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/onions-and-garlic-gently-cooking-in-a-pan-13008-2.webp\" alt=\"Onions and garlic gently cooking in a pan\" title=\"Onions and garlic gently cooking in a pan\"><\/p>\n<ol>\n<li><strong>Brown the onions and add the garlic:<\/strong> heat the olive oil in a medium saucepan over a medium heat. Add the onions and a little salt, then cook, stirring occasionally, for about 8\u201310 minutes until soft with golden edges. Add the garlic towards the end and stir briefly until fragrant, taking care not to burn it.<\/li>\n<li><strong>Add the rice and lentils:<\/strong> stir in the rinsed rice and dried lentils, coating them in the oil. Cook for 1\u20132 minutes, stirring, until the edges of the rice begin to look slightly translucent.<\/li>\n<li><strong>Add the water and seasonings:<\/strong> pour in 3\u00bd cups of water, approximately 825 ml. Add the optional bay leaf and cumin, plus salt and pepper. Stir briefly to distribute the seasonings, then bring to the boil.<\/li>\n<li><strong>Simmer gently:<\/strong> reduce to a low heat, partly cover and cook until both the rice and lentils are tender. Allow roughly 18\u201325 minutes as a guide, but follow the needs of the particular grains rather than the clock alone. Stir only when necessary to prevent sticking. If the liquid runs low before they are cooked, add \u00bc\u2013\u00bd cup of hot water at a time.<\/li>\n<li><strong>Rest and season:<\/strong> once both grains are cooked and the excess liquid has been absorbed or evaporated, turn off the heat. Cover fully and leave for 5 minutes. Remove the bay leaf, if used, then taste and adjust the salt and pepper.<\/li>\n<\/ol>\n<h2>Texture and troubleshooting<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/cooked-rice-and-lentils-resting-in-a-saucepan-13008-3.webp\" alt=\"Cooked rice and lentils resting in a saucepan\" title=\"Cooked rice and lentils resting in a saucepan\"><\/p>\n<p><strong>What to look for<\/strong><\/p>\n<p>The rice should be tender and separate, and the lentils cooked through without collapsing. Most of the liquid should be absorbed by the end. If liquid remains, let it evaporate gently with the lid off before the covered resting stage; a closed lid traps steam rather than helping excess water evaporate. The suggested 18\u201325 minutes is an estimate, and lentil varieties can take longer. Check both grains and avoid unnecessary stirring.<\/p>\n<p><strong>Common problems and solutions<\/strong><\/p>\n<ul>\n<li><strong>Hard or undercooked grains:<\/strong> continue cooking gently, adding hot water in small amounts, around \u00bc\u2013\u00bd cup at a time, if needed. Partly cover and check again until tender. Avoid frequent stirring, which can damage the rice. If your rice and lentils have very different packet timings, use the separate-cooking variation next time.<\/li>\n<li><strong>Rice sticking to the base:<\/strong> thin pans and high heat can cause sticking. Turn the heat down and check whether the mixture needs a little more hot water. Loosen gently if it has only just begun to stick; do not scrape burnt material into the rest of the dish.<\/li>\n<li><strong>Lentils breaking down:<\/strong> overcooking or using a variety that readily collapses can make the dish softer than intended. Aim for lentils that are tender throughout but still retain their shape, not lentils with a hard centre.<\/li>\n<li><strong>Too much liquid:<\/strong> simmer uncovered over a low heat for a few minutes to reduce excess moisture. Do not turn up the heat sharply, as the bottom may catch before the liquid has evaporated.<\/li>\n<li><strong>Bland seasoning:<\/strong> taste at the end and add a little more salt or pepper if needed. Make small adjustments rather than adding a large amount at once.<\/li>\n<li><strong>Skipping the rest:<\/strong> once the grains are cooked, a covered 5-minute rest helps distribute the remaining moisture. It is not a substitute for cooking hard lentils through.<\/li>\n<\/ul>\n<h2>Substitutions, variations and storage<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/rice-and-lentils-beside-sliced-onions-cooking-on-the-hob-13008-4.webp\" alt=\"Rice and lentils beside sliced onions cooking on the hob\" title=\"Rice and lentils beside sliced onions cooking on the hob\"><\/p>\n<p><strong>Possible substitutions<\/strong><\/p>\n<ul>\n<li><strong>White rice<\/strong> can be replaced with 1 cup of uncooked brown rice, but brown rice needs different cooking times and usually more water. Cook it according to its packet and cook the lentils separately if necessary, then combine with the onions. The one-pan water quantity and timing above are not a tested formula for brown rice.<\/li>\n<li><strong>Dried lentils<\/strong> can be replaced with ready-cooked, drained lentils for a quicker variation. However, 1 cup cooked is not equivalent to 1 cup dried, because lentils expand during cooking. Cook the rice with its own appropriate water quantity and stir in the cooked lentils near the end to heat through, using the amount you prefer rather than retaining the original combined water ratio.<\/li>\n<li><strong>Golden onions<\/strong> can be made with either white or red onions. If you prefer a milder result, cook them just until soft and fragrant rather than deeply golden. Their sweetness will vary with the variety and cooking time.<\/li>\n<li><strong>Olive oil<\/strong> can be replaced with a neutral oil such as sunflower oil. Butter is another option for a different flavour, but keep the heat moderate so it does not burn while the onions cook.<\/li>\n<li><strong>Ground cumin<\/strong> is optional. Leave it out or use sweet paprika for a different flavour.<\/li>\n<\/ul>\n<p><strong>Variations<\/strong><\/p>\n<ul>\n<li><strong>Alternative grains:<\/strong> cooked quinoa can replace some or all of the cooked rice in a variation. Prepare the quinoa and lentils separately according to their packets, then combine with the onions. Do not add cooked quinoa to the full quantity of water intended for the uncooked rice and lentils.<\/li>\n<li><strong>Ready-cooked lentils:<\/strong> drained green or brown lentils work well in the separate-cooking variation. Stir them into the cooked rice and onions and heat through gently, avoiding a prolonged simmer that could make them fall apart.<\/li>\n<li><strong>More deeply caramelised onions:<\/strong> cook the onions for longer over a gentle heat before adding the garlic and grains. This adds a sweeter, richer flavour; allow extra time and stir so the onions colour evenly without burning.<\/li>\n<\/ul>\n<p><strong>Serving and storage<\/strong><\/p>\n<p>Serve hot with simple green leaves and, if you like, a little lemon juice or chopped parsley. A final drizzle of extra virgin olive oil adds shine and flavour.<\/p>\n<p>Follow the Food Standards Agency guidance for cooked rice: cool leftovers quickly, ideally within 1 hour, and refrigerate. Use within 24 hours. Reheat only once, until steaming hot throughout, adding a little water if needed to loosen the grains. Do not leave the saucepan sitting at room temperature to cool slowly. <a href=\"https:\/\/www.gov.uk\/government\/publications\/home-food-fact-checker\/home-food-fact-checker#rice\" target=\"_blank\" rel=\"noopener\">Source: Food Standards Agency: cooling and reheating rice<\/a><\/p>\n<h2>Finishing the dish<\/h2>\n<p>Once the rice and lentils are tender and excess liquid has gone, turn off the heat, cover and rest for 5 minutes. Fluff gently before serving to separate the grains without crushing the lentils.<\/p>\n<p>For your next variation, try taking the onions to a deeper golden colour for extra sweetness. Alternatively, keep the base simple and serve it hot with green leaves and a little lemon juice.<\/p>\n<h2>Rice with Lentils and Golden Onions: Frequently Asked Questions<\/h2>\n<p><strong>What should the finished texture be like?<\/strong><\/p>\n<p>Look for tender, separate rice and cooked lentils that hold their shape. Most of the water should be absorbed. If liquid remains, simmer briefly uncovered before the covered resting stage. Around 18\u201325 minutes is a starting guide, but the grains you choose determine the actual cooking time.<\/p>\n<p><strong>What if the liquid runs out before the grains are cooked?<\/strong><\/p>\n<p>Add \u00bc\u2013\u00bd cup of hot water at a time, keep the heat low and partly cover the pan. Continue cooking until both the rice and lentils are tender, checking before adding more liquid.<\/p>\n<p><strong>Can I use brown rice or cooked lentils instead?<\/strong><\/p>\n<p>Yes, as variations with different timings and water requirements. Cook brown rice according to its packet, cooking the lentils separately when their timings differ. Ready-cooked lentils can be stirred into cooked rice to heat through. One cup cooked lentils is not equivalent to one cup dried, so do not retain the original water ratio when using them.<\/p>\n<p><strong>How do I brown the onions without burning the garlic?<\/strong><\/p>\n<p>Heat the oil over a medium heat, add the sliced onions and a little salt, and cook for about 8\u201310 minutes, stirring occasionally, until soft with golden edges. Add the chopped garlic towards the end and stir briefly until fragrant before adding the grains.<\/p>\n<p><strong>How should I finish and serve it for New Year?<\/strong><\/p>\n<p>Once cooked, turn off the heat, cover and rest for 5 minutes. Remove the bay leaf if used. Serve hot with simple green leaves and a little lemon juice, adding a drizzle of extra virgin olive oil if you like.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/home-food-fact-checker\/home-food-fact-checker#rice\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: cooling and reheating rice<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Make rice with lentils and golden onions for New Year, with practical tips on cooking the grains, adjusting the seasoning and storing leftovers.<\/p>\n","protected":false},"author":7,"featured_media":20176,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ocean_front_end_style_editor":"no","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1,142],"tags":[979,980,754],"class_list":["post-13008","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","category-christmas-recipes","tag-arroz-com-lentilha","tag-cebola-dourada","tag-lentilha","entry","has-media"],"_links":{"self":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/13008","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/comments?post=13008"}],"version-history":[{"count":2,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/13008\/revisions"}],"predecessor-version":[{"id":20192,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/13008\/revisions\/20192"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media\/20176"}],"wp:attachment":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media?parent=13008"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/categories?post=13008"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/tags?post=13008"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}