Nigella Lawson Caramelized Onion Lentil Pilaf Recipes

CARAMELIZED ONION AND LENTIL PILAF

Steps:

• In a large heavy-based saucepan, heat ghee over medium heat. Add onion slices, and sauté until softened and deep golden brown. Remove half the onions and set aside.
• Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves. Add salt, and season with black pepper to taste.
• Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water. Drain, then add to pan. Add 4 cups water, raise heat, and bring to a boil. Cover, reduce heat to very low, and cook for 15 to 20 minutes. Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes.
• To serve, fluff pilaf with a fork, and transfer to a serving bowl. Garnish with reserved onions.

RAPID RAGU

Steps:

• Heat the oil in a wide, medium-sized saucepan, and fry the pancetta until beginning to crisp.
• Add the lamb breaking it up with a fork in the bacony pan as it browns.
• Tip in the caramelized onions, Marsala, tomatoes, lentils and water and bring the pan to the boil.
• Simmer the ragu for 20 minutes stirring occasionally. Sprinkle over the cheese before serving, if using.
• 1 tablespoon olive oil
• 2 cups sliced onions (about 2 medium size onions)
• Heat a large saute pan over medium heat. Add the olive oil and heat. Add the onions and cook, stirring, until the onions are a deep golden brown and soft, about 25 to 30 minutes. Make sure to use a gentle heat and cook the onions slowly so they don't burn. Onions will keep in the fridge for up to 1 week.

NIGELLA LAWSON CARAMELIZED ONION & LENTIL PILAF

Steps:

• In a large heavy-based saucepan, heat over medium heat.
• Add onion slices, and sauté until softened and deep golden brown.
• Remove half the onions and set aside.
• Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves.
• Add salt, and season with black pepper to taste.
• Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water.
• Drain, then add to pan.
• Add 4 cups water, raise heat, and bring to a boil.
• Cover, reduce heat to very low, and cook for 15 to 20 minutes.
• Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes.
• To serve, fluff pilaf with a fork, and transfer to a serving bowl.
• Garnish with reserved onions.