- 3 cups lentils, uncooked
- 1 cup brown rice, uncooked
- 1/4 cup raw apple cider vinegar, lemon juice, or whey
- 8 to 12 cups filtered water
- 2 large onions, sliced
- 4 T extra virgin olive oil (or other cooking fat, such as tallow or coconut oil)
- salt and pepper to taste
- optional: cinnamon to taste
Put lentils, brown rice, water, and apple cider vinegar in a 8 to 9 quart stock pot. Let soak overnight, or at least 7 hours.
Drain and rinse – this is optional, but capture and measure water if so, adding back the same amount of fresh water to the pot. Add salt. Bring all to a boil. Reduce heat, cover and simmer until tender, about 30 to 40 minutes.
Meanwhile, brown onions in oil over medium to medium/low heat. Continue browning until onions are very brown, soft and carmelized, 20 to 30 minutes. Turn off heat. Blend in blender until smooth (preferred method) or mash lightly with potato masher.
When lentils and rice are tender, add mashed or pureed onions. Cook for 5 minutes over low heat, stirring occasionally to prevent burning or sticking. Season with salt, pepper, and cinnamon to taste.
Optional: Cook the rice and lentils in broth by draining the water, catching it and measuring it. Add broth in the same amount as drained water.
Note: There shouldn’t be remaining water. If there is, let the pot simmer with the lid off to allow the excess water to evaporate.
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