{"id":4175,"date":"2025-10-04T17:30:00","date_gmt":"2025-10-04T20:30:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=4175"},"modified":"2026-10-13T17:36:19","modified_gmt":"2026-10-13T20:36:19","slug":"lentil-rice-with-caramelised-onions-for-new-year","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/lentil-rice-with-caramelised-onions-for-new-year\/","title":{"rendered":"Lentil Rice with Caramelised Onions for New Year"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>Lentil rice with caramelised onions: make a comforting New Year dish with tender lentils, fluffy rice and golden onions. Find the ingredients, separate cooking times, vegan variations, serving ideas and advice for cooling and reheating rice safely.<\/strong><\/p>\n<p><strong>Lentil rice with caramelised onions<\/strong> brings together flavour, comfort and a New Year tradition enjoyed in Brazil. This guide explains how to cook the rice and lentils separately for a reliable texture, then combine them with sweet, slowly cooked onions.<\/p>\n<p><\/p>\n<h2>Ingredients for lentil rice<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/rice-lentils-and-onions-with-cooking-ingredients-4175-1.webp\" alt=\"Rice, lentils and onions with cooking ingredients\" title=\"Rice, lentils and onions with cooking ingredients\"><\/p>\n<p>To make <strong>lentil rice<\/strong> with caramelised onions, you will need:<\/p>\n<ul>\n<li><strong>200 g dried green or brown lentils<\/strong> \u2014 rinse and check for any debris.<\/li>\n<li><strong>200 g long-grain white rice<\/strong> \u2014 or use brown rice, following its own packet cooking instructions.<\/li>\n<li><strong>Vegetable stock or water, as needed<\/strong> \u2014 use the amount specified on the rice packet, plus a separate pan of water for the lentils; these quantities are not interchangeable.<\/li>\n<li><strong>2 tablespoons olive oil<\/strong> \u2014 one for the onions and one for the rice; vegetable oil is an alternative.<\/li>\n<li><strong>30 g butter<\/strong> \u2014 for the onions; replace with 2 tablespoons olive oil for a vegan version.<\/li>\n<li><strong>2 large onions, approximately 300 g prepared weight<\/strong> \u2014 thinly sliced; red onions give a deeper colour.<\/li>\n<li><strong>1 garlic clove<\/strong> \u2014 finely chopped; optional.<\/li>\n<li><strong>Salt, to taste<\/strong> \u2014 start with a small pinch, particularly if using salted stock.<\/li>\n<li><strong>Up to \u00bd teaspoon ground black pepper<\/strong> \u2014 optional, to taste.<\/li>\n<li><strong>1 bay leaf<\/strong> \u2014 optional, for cooking the lentils; remove before serving.<\/li>\n<li><strong>1 tablespoon balsamic vinegar or 1 teaspoon soft brown sugar<\/strong> \u2014 optional finishing flavours for the onions; neither is needed for caramelisation.<\/li>\n<li><strong>Chopped parsley, to taste<\/strong> \u2014 or use chives.<\/li>\n<\/ul>\n<p><strong>Quick substitutions and tips<\/strong><\/p>\n<p><strong>Vegan version:<\/strong> replace the butter with olive oil and use vegetable stock. <strong>Brown rice:<\/strong> cook separately according to its packet, using the stated liquid quantity and timing rather than a fixed increase.<\/p>\n<p><strong>For extra aroma:<\/strong> add \u00bc teaspoon ground cumin when cooking the garlic. <strong>For sweeter onions,<\/strong> use a little brown sugar at the end; choose balsamic vinegar for a sharper finish.<\/p>\n<h2>How to make lentil rice with caramelised onions<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/cooked-rice-and-lentils-beside-a-pan-of-caramelised-onions-4175-2.webp\" alt=\"Cooked rice and lentils beside a pan of caramelised onions\" title=\"Cooked rice and lentils beside a pan of caramelised onions\"><\/p>\n<ol>\n<li><strong>Prepare the ingredients:<\/strong> rinse and drain the 200 g lentils. Rinse the 200 g rice if directed on its packet. Slice the onions, chop the garlic and measure the stock needed for your rice. Have a separate pan of water ready for the lentils.<\/li>\n<li><strong>Caramelise the onions:<\/strong> warm 1 tablespoon oil and all 30 g butter in a wide frying pan over a low to medium-low heat. Add the onions and a small pinch of salt. Cook gently, stirring regularly, until soft and deeply golden, usually 30\u201345 minutes or longer. Add a splash of water if they catch. Stir in the optional balsamic vinegar or brown sugar near the end.<\/li>\n<li><strong>Cook the garlic and start the rice:<\/strong> in a separate saucepan, warm the remaining tablespoon oil. Stir the garlic for about 30 seconds without browning it. Add the rice and stir for a minute, then add the stock quantity specified on the packet for the absorption method.<\/li>\n<li><strong>Cook the lentils separately:<\/strong> put the lentils and bay leaf in another saucepan with plenty of water to cover. Bring to the boil, then simmer according to the packet, often around 20\u201330 minutes, until tender but still holding their shape. Top up with hot water if necessary, drain well and discard the bay leaf.<\/li>\n<li><strong>Season the rice:<\/strong> add a little salt and pepper, allowing for the salt in the stock. Bring to a gentle simmer and cover. Keep the lentils separate until both components are fully cooked; partially cooked lentils may need longer than the rice.<\/li>\n<li><strong>Finish cooking the rice:<\/strong> use a low heat and follow the packet timing until the grains are tender and the liquid is absorbed. Avoid stirring repeatedly. Brown rice needs its own liquid quantity and longer cooking time, so follow its instructions from the start.<\/li>\n<li><strong>Rest briefly:<\/strong> take the cooked rice off the heat and leave covered for 5 minutes, then fluff gently with a fork.<\/li>\n<li><strong>Combine with lentils and onions:<\/strong> fold in the drained, cooked lentils and half the caramelised onions. If any component has cooled during preparation, heat the mixture thoroughly before serving. Reserve the other half of the onions for the top.<\/li>\n<li><strong>Adjust the seasoning:<\/strong> taste the fully cooked dish and adjust the salt and pepper. Add chopped parsley and, if wanted, a small drizzle of olive oil.<\/li>\n<li><strong>Serve:<\/strong> spoon the hot rice onto a platter or into individual bowls and finish with the reserved caramelised onions.<\/li>\n<\/ol>\n<p><strong>Practical tips<\/strong><\/p>\n<ul>\n<li><strong>Cooking time:<\/strong> whole green and brown lentils keep their shape well, but timing varies by variety and age. Check the packet and cook until tender.<\/li>\n<li><strong>Vegan version:<\/strong> replace the butter with olive oil and choose a flavoursome vegetable stock.<\/li>\n<li><strong>Aromatic variation:<\/strong> add \u00bc teaspoon cumin or a sprig of thyme while cooking; remove any woody stalk before serving.<\/li>\n<li><strong>For separate grains:<\/strong> avoid stirring the rice while it absorbs the liquid, then fold in the other ingredients gently.<\/li>\n<\/ul>\n<h2>Lentil rice variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/lentil-rice-variations-with-vegetables-and-meat-4175-3.webp\" alt=\"Lentil rice variations with vegetables and meat\" title=\"Lentil rice variations with vegetables and meat\"><\/p>\n<ul>\n<li><strong>Bacon and caramelised onions:<\/strong> fry 150 g diced bacon until thoroughly cooked and crisp, then fold into the finished rice. You can halve the butter used for the onions. For a vegan alternative, use 100 g diced smoked tofu or tempeh, cooking it according to the packet, and replace all the butter with oil.<\/li>\n<li><strong>Roasted vegetables:<\/strong> fold in around 300 g cooked roast carrot, courgette and pepper. Before roasting, toss the vegetables with 1 tablespoon oil, a little salt and 1 teaspoon chopped rosemary.<\/li>\n<li><strong>Coconut and curry:<\/strong> replace 120 ml of the rice cooking liquid with 120 ml coconut milk, keeping the total liquid quantity unchanged. Add 1 teaspoon curry powder with the garlic. Finish with fresh coriander and lime juice to taste. Alternatively, use \u00bc teaspoon cumin and \u00bc teaspoon turmeric.<\/li>\n<li><strong>Brown rice with walnuts and raisins:<\/strong> use 200 g brown rice, cooked separately with the liquid and timing specified on its packet. Fold in 60 g chopped walnuts and 50 g raisins, briefly soaked and well drained if needed.<\/li>\n<li><strong>Herbs and lemon:<\/strong> finish with the zest of 1 lemon, 2 tablespoons chopped parsley and chives, and an optional tablespoon of extra virgin olive oil. Serve alongside fish or a green salad.<\/li>\n<\/ul>\n<p><strong>Tips for adapting the variations<\/strong><\/p>\n<ul>\n<li><strong>Liquid quantities:<\/strong> replace stock with coconut milk in equal amounts. For brown rice, follow the packet; do not assume that adding a small fixed splash of water will be sufficient.<\/li>\n<li><strong>Flavour balance:<\/strong> raisins pair well with walnuts, while fresh herbs lift smoky bacon or tempeh.<\/li>\n<li><strong>When to add extras:<\/strong> fold herbs and toasted nuts in near the end to keep their freshness and texture.<\/li>\n<li><strong>Lentil texture:<\/strong> for distinct grains, cook the lentils until just tender, not undercooked, before combining. For a softer result, simmer them a little longer, checking that they do not turn to a pur\u00e9e.<\/li>\n<li><strong>Festive finish:<\/strong> add toasted pumpkin or sunflower seeds and a little dried fruit for a New Year variation.<\/li>\n<\/ul>\n<h2>Lentils and New Year traditions<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/lentil-rice-topped-with-caramelised-onions-4175-4.webp\" alt=\"Lentil rice topped with caramelised onions\" title=\"Lentil rice topped with caramelised onions\"><\/p>\n<p>Lentils are associated with <strong>prosperity<\/strong> in some New Year traditions because their rounded shape resembles small coins. This is a symbolic custom rather than a promise of good fortune.<\/p>\n<p><strong>Tradition and symbolism<\/strong><\/p>\n<p>In Italy, lentils are a familiar New Year food, often served with cotechino or zampone. In Brazil, many families serve lentils or lentil rice at their New Year meal as a symbol of prosperity. Customs differ between households and regions.<\/p>\n<p><strong>What lentils bring to the dish<\/strong><\/p>\n<ul>\n<li><strong>Plant protein:<\/strong> lentils add a useful plant-based ingredient to a rice dish.<\/li>\n<li><strong>Fibre:<\/strong> whole lentils add fibre as well as texture.<\/li>\n<li><strong>Variety:<\/strong> pulses can form part of a varied diet alongside vegetables, grains and other foods.<\/li>\n<li><strong>Overall balance:<\/strong> the finished dish also contains oil and butter; portion size and additions affect its nutritional profile.<\/li>\n<\/ul>\n<p><strong>Popular customs<\/strong><\/p>\n<ul>\n<li>Some households keep a few dried lentils in a small pouch as a symbolic wish for prosperity.<\/li>\n<li>Eating lentils around midnight is part of some Italian New Year celebrations; it expresses a hope for the coming year rather than bringing guaranteed wealth.<\/li>\n<li>Green, brown and black lentils vary in texture and cooking time. For this recipe, choose a whole variety that holds its shape.<\/li>\n<li>Dried lentils are also practical store-cupboard ingredients, making this a useful celebration dish on a modest budget.<\/li>\n<\/ul>\n<p><strong>A quick idea for New Year\u2019s Eve<\/strong><\/p>\n<p><strong>Lentil rice<\/strong> combines tradition with everyday ingredients. Serve it as a generous side or a main with vegetables, adding caramelised onions, herbs or cooked bacon if desired.<\/p>\n<h2>Serving, accompaniments and storage<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/lentil-rice-stored-in-closed-fridge-containers-4175-5.webp\" alt=\"Lentil rice stored in closed fridge containers\" title=\"Lentil rice stored in closed fridge containers\"><\/p>\n<ul>\n<li><strong>Serve hot:<\/strong> take the freshly cooked dish to the table promptly. When reheating properly stored leftovers, heat until steaming hot throughout, not merely lukewarm, and reheat only once.<\/li>\n<li><strong>Add colour:<\/strong> finish with chopped parsley, lemon zest or toasted seeds.<\/li>\n<li><strong>Use a wide serving dish:<\/strong> a generous bowl or ceramic platter makes the rice easy to portion.<\/li>\n<li><strong>Keep some onions for the top:<\/strong> add them just before serving for a golden finish; slowly caramelised onions will be soft rather than necessarily crisp.<\/li>\n<\/ul>\n<p><strong>What to serve alongside<\/strong><\/p>\n<ul>\n<li><strong>Main dishes:<\/strong> roast pork or chicken, grilled fish or cooked smoked tofu all work well.<\/li>\n<li><strong>Vegetables:<\/strong> try roast carrots, squash or broccoli, or a simply dressed green salad.<\/li>\n<li><strong>Crunch:<\/strong> toasted walnuts or a little Brazilian farofa provide a contrasting texture.<\/li>\n<li><strong>Drinks:<\/strong> sparkling water with citrus is a refreshing option; for adults who choose alcohol, a light wine can accompany the meal.<\/li>\n<li><strong>Portion guide:<\/strong> allow roughly 200\u2013250 g as a main with vegetables, or 100\u2013150 g as a side, adjusting for appetites and the rest of the menu.<\/li>\n<\/ul>\n<p><strong>Cooling, storing and using leftovers<\/strong><\/p>\n<ol>\n<li><strong>Cool rice quickly:<\/strong> divide it into small, shallow portions and cool as quickly as possible, ideally within 1 hour. Do not leave it in the cooking pan to cool slowly.<\/li>\n<li><strong>Refrigeration:<\/strong> refrigerate promptly in covered containers and use within 24 hours. Keep the fridge at 5\u00b0C or below.<\/li>\n<li><strong>Freezing:<\/strong> freeze promptly after rapid cooling in labelled portions suitable for freezing. Aim to use within 3 months for quality. Defrost in the fridge and use within 24 hours of defrosting.<\/li>\n<li><strong>Reheat thoroughly:<\/strong> add a splash of water or stock and heat until steaming hot throughout. Stir during microwave heating and follow the appliance guidance to avoid cold spots. Reheat rice only once and eat immediately.<\/li>\n<li><strong>Avoid repeated cooling and reheating:<\/strong> take out only the portion needed. Discard reheated leftovers; do not refreeze this dish after defrosting and reheating.<\/li>\n<li><strong>Using leftovers creatively:<\/strong> properly cooled, refrigerated rice can be used within 24 hours in baked patties or stuffed peppers. If adding egg, cook it fully and make sure the rice is steaming hot throughout; this counts as its one reheating.<\/li>\n<\/ol>\n<h2>A comforting New Year dish<\/h2>\n<p><strong>Lentil rice with caramelised onions<\/strong> is a flavoursome option for a New Year meal. Cooking the rice and lentils separately makes their different timings easier to manage.<\/p>\n<p>If you make the recipe, share your version and the accompaniments you enjoyed with it.<\/p>\n<p>For more festive recipes and ideas, visit the <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas blog<\/a>.<\/p>\n<h2>FAQ: lentil rice with caramelised onions<\/h2>\n<h3>Which lentils should I use?<\/h3>\n<p>Whole green or brown lentils hold their shape well. Red split lentils soften and break down more readily, giving a different result.<\/p>\n<h3>Can I use brown rice instead of white?<\/h3>\n<p>Yes. Cook it separately using the liquid quantity and timing on its packet, then combine with the cooked lentils and onions.<\/p>\n<h3>How do I caramelise onions without burning them?<\/h3>\n<p>Cook slowly over a low to medium-low heat with the oil and butter, stirring regularly. Allow around 30\u201345 minutes or longer, adding a splash of water if they catch. Balsamic vinegar or a little brown sugar is optional at the end.<\/p>\n<h3>How long will lentil rice keep in the fridge?<\/h3>\n<p>Cool rapidly, ideally within 1 hour, refrigerate promptly and use within 24 hours. Reheat once only, until steaming hot throughout.<\/p>\n<h3>How do I make this vegan?<\/h3>\n<p>Replace all the butter with olive oil and use vegetable stock. Leave out bacon and other animal products, checking any optional ingredients.<\/p>\n<h3>How much should I serve per person?<\/h3>\n<p>As a guide, allow around 200\u2013250 g as a main with vegetables, or 100\u2013150 g as a side. Adjust according to the other dishes and your guests\u2019 appetites.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/cooking-your-food\/cooking-your-food\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: cooking food safely<\/a><\/li>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/how-to-chill-freeze-and-defrost-food-safely\/how-to-chill-freeze-and-defrost-food-safely\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: chilling, freezing and defrosting food safely<\/a><\/li>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/student-guide-to-food-safety-and-hygiene\/student-guide-to-food-safety-and-hygiene\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: student guide, including rice safety<\/a><\/li>\n<li><a href=\"https:\/\/www.italia.it\/en\/italy\/things-to-do\/new-year-traditions-in-italy\" target=\"_blank\" rel=\"noopener\">Italia.it: New Year traditions in Italy<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Make lentil rice with caramelised onions for New Year: a comforting side dish with clear cooking steps, vegan options and safe storage advice.<\/p>\n","protected":false},"author":7,"featured_media":15436,"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":[142],"tags":[],"class_list":["post-4175","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas-recipes","entry","has-media"],"_links":{"self":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4175","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=4175"}],"version-history":[{"count":1,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4175\/revisions"}],"predecessor-version":[{"id":15475,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4175\/revisions\/15475"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media\/15436"}],"wp:attachment":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media?parent=4175"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/categories?post=4175"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/tags?post=4175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}