Brown Lentils and Rice with Roasted Onions and Spicy Baked Tortilla Chips

If I ever appear to be making fun of vegans, let me reassure my vegan friends and readers that it is only in the same gentle and slightly perplexed spirit with which my carnivore friends tease me. I'm not all about the eggs and cheese, you see, and I'm never one to complain about a good vegan meal, as much as my meat-eating friends enjoy my own vegetarian cooking.

But I must say that after picking up a copy of Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero for its wide assortment of unique and appealing vegan recipes, the first recipe I tried out turned to be so full of glaring errors and omissions that my first thought was that the authors weren't getting enough nutrients to the brain. Ah well, there's no missing or duplicated steps or ingredients that a little imagination and innovation can't take care of, and this simple and satisfying lentil and rice dish with sweet roasted onions turned out to be a real delight for lunch, even if it required a substantial re-write.

The added bonus for me was the suggestion of serving it with spiced pita crisps, which I did not discover until after having already decided to make it. What a glorious coincidence that I still happened to have plenty of my spicy baked tortilla chips left over from the day before, turning an already tasty rice-and-lentil lunch into an incredible combination of flavors and textures. Do try making both.

Brown Lentils and Rice with Roasted Onions and Spicy Baked Tortilla Chips

Recipe by Lisa Turner Adapted from Veganomicon: The Ultimate Vegan Cookbook Published on July 10, 2008 A simple and earthy seasoned rice and lentil dish with roasted onions — a great side dish or light lunch Preparation: 10 minutes Cooking time: 55 to 60 minutes Print this recipe Ingredients: 1 cup white basmati rice 1 cup brown lentils 2 lbs (900 g) yellow onions, sliced into thin rings 1/2 cup olive oil 1 3-inch piece cinnamon stick 2 dried whole red chilies 1/4 teaspoon ground cloves 1/2 teaspoon allspice 2 teaspoons ground cumin 1 1/2 teaspoons sea salt, or to taste Instructions: Rinse the rice and lentils separately under cold running water. Soak the lentils under cold water in a bowl and let the rice air dry in a fine-meshed strainer. Preheat an oven to 400°F. Separate the onion rings into a large baking pan and toss with the olive oil. Roast in the oven, stirring frequently, until the onions are a deep brown. It is quite alright to let some of the smaller rings blacken at the edges. Remove from the oven and set aside. Bring 4 cups of water to a boil in a large saucepan. Toss in the rice along with the cinnamon stick, red chilies, and ground cloves. Reduce the heat to low, cover, and simmer for 15 minutes without disturbing. Drain the lentils and add to the rice along with the allspice and cumin. Stir in gently. Cover again and continue to cook at low heat until the lentils are cooked and the water is absorbed, about 20 minutes. Remove from heat and let stand for 5 to 10 minutes. Remove the cinnamon stick and chilies. Fluff the lentils and rice with a fork and fold in the onion rings with their roasting oil. Serve warm or at room temperature with spicy baked tortilla chips placed around the edge of the plates. Makes 4 to 6 servings