But you must listen to me when I say this dish is an unassuming showstopper.
Like, everyone loves it.
The layering of toasted and caramelized flavours really make it crazy good.
Adding some heavy duty aromatics takes ’em to the next level.
I’ve made this dish many times and have brought it to many a middle eastern theme potluck. Yes. I have been to multiple middle eastern themed potlucks. The most recent being a book club meeting based on a book set in, you guessed it, Australia!
It was a huge hit, though.
These are the caramelized onions I set way aside. I say way aside because otherwise there would’ve been none left for garnish.
Brown lentils are super duper cheap and cook very quickly without getting too mushy. I myself have never used canned lentils for this, but my fellow book clubber gave it a try with them and found there was too much liquid remaining in the pan once the cooking was over. Hence, my reco to reduce the water to 2 cups if you’re going to use them.
Once the cover is off, you can serve directly from the pot or fluff it up and transfer to another serving dish. I only used my corning ware here because I was transporting this batch. A great big colourful platter would be beautiful. Another one of my other favourite garnishes is pomegranate seeds. Easier when in season of course.
Just make sure you have something bright and colourful to give this otherwise brown dish an appetizing flair. It’s no lie we eat with our eyes.