📝 About This Recipe
A beloved staple in Brazilian households, particularly during New Year’s celebrations for good luck, this dish is a soulful fusion of earthy lentils and fluffy white rice. Infused with the aromatic 'refogado' of garlic and onions, it is elevated by a crown of deeply caramelized onions that add a sweet, smoky depth. It is a hearty, protein-rich accompaniment that brings warmth and a touch of Middle Eastern heritage to the Brazilian table.
🥗 Ingredients
The Lentils and Rice
- 1 cup Brown or Green Lentils (rinsed and picked over)
- 1 1/2 cups Long-grain White Rice (such as Jasmine or Basmati, rinsed until water runs clear)
- 4 cups Water (divided use)
- 2 pieces Bay Leaf (dried)
The Aromatic Base (Refogado)
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 piece Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 2 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Ground Cumin (optional, for a hint of warmth)
Caramelized Onion Topping
- 3 pieces Large Yellow Onions (sliced into thin half-moons)
- 1 tablespoon Butter (unsalted)
- 2 tablespoons Olive Oil
- 1/2 teaspoon Sugar (to assist browning)
Garnish
- 1/4 cup Fresh Parsley (finely chopped)
- 2 pieces Green Onions (thinly sliced)
👨🍳 Instructions
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1
In a medium saucepan, combine the rinsed lentils, 3 cups of water, and one bay leaf. Bring to a boil over medium-high heat.
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2
Once boiling, reduce the heat to low, cover, and simmer for about 15-18 minutes. The lentils should be 'al dente'—tender but still holding their shape. Do not overcook them into a mush.
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3
Drain the lentils, reserving the dark cooking liquid. Measure the liquid and add enough fresh water to reach a total of 3 cups of liquid. Set aside.
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4
While lentils cook, start the caramelized onions. In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
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5
Add the sliced onions and a pinch of salt/sugar. Cook, stirring occasionally, for 20-25 minutes until they are a deep golden brown. If they stick, add a teaspoon of water to deglaze the pan.
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6
In a large heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
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7
Add the minced garlic and ground cumin (if using). Sauté for another 60 seconds until fragrant, being careful not to burn the garlic.
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8
Add the rinsed rice to the pot. Stir constantly for 2 minutes to 'toast' the grains; this ensures the rice remains fluffy and individual after cooking.
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9
Stir the semi-cooked lentils into the rice. Pour in the 3 cups of reserved lentil liquid/water mixture. Add the second bay leaf, salt, and pepper.
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10
Bring the mixture to a boil. Once boiling, reduce the heat to the lowest setting and cover the pot with a tight-fitting lid.
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11
Cook for 15-18 minutes, or until the liquid is fully absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.
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12
Remove the bay leaves and fluff the rice and lentils gently with a fork to combine the flavors without mashing the grains.
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13
Transfer the mixture to a serving platter. Heap the warm caramelized onions generously over the top.
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14
Garnish with fresh parsley and green onions for a pop of color and freshness. Serve immediately.
💡 Chef's Tips
Use the lentil cooking water to cook the rice; it provides a beautiful dark color and deepens the earthy flavor significantly. Be patient with the onions—true caramelization takes time and is the key to the dish's signature sweetness. If you want extra fluffiness, wrap the pot lid in a clean kitchen towel during the final steaming phase to absorb excess moisture. Avoid using red lentils, as they break down too quickly; stick to brown, green, or Puy lentils for the best texture. For a vegan version, simply replace the butter in the onions with more olive oil or a vegan butter substitute.
🍽️ Serving Suggestions
Pair with a traditional Brazilian Roast Chicken (Frango Assado) for a complete Sunday meal. Serve alongside a fresh 'Vinagrete' (Brazilian tomato and onion salsa) to provide a bright, acidic contrast to the earthy lentils. This dish is excellent with a side of sautéed kale (Couve à Mineira) with garlic. Enjoy with a glass of chilled dry white wine or a traditional Caipirinha to balance the richness of the caramelized onions. Leftovers make a fantastic cold salad the next day with a squeeze of fresh lime juice.