¼ cup brown lentils
1 bay leaf water to cover
¼ cup plus 2 tablespoons olive oil
1 cup long grain rice
2 cup hot water or vegetable broth
½ teaspoon salt, or to taste
1 teaspoon crushed lemon balm or minced parsley
1 cup chopped onion
- Pick over lentils, rinse, then add to a 2 or 3 quart saucepan with just enough water to cover lentils. Add bay leaf, bring to the boil then cook gently. Covered, for about 5 minutes or until water is absorbed. Discard bay leaf.
- Add ¼ cup olive oil and the rice to the saucepan, stir to coat, then add the hot liquid and seasonings, Bring to boil, cover, and simmer about 20 minutes or until liquid is absorbed and rice and lentils are bite-tender. Remove saucepan from heat, add lemon balm or parsley and stir gently. Keep covered 5 minutes before serving.
- While rice is cooking, heat remaining 2 tablespoon oil in a small skillet and add the onions. Gently sauté for about 15 minutes or until onion just begins to brown at edges. Serve a spoon of the sautéed onion on each serving of the pilaf.