Side or Main Plate
1 cup (200 g) French green lentils, rinsed and checked for stones
4 cups (946 ml) water, divided
1½ teaspoons kosher salt, divided
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon ground cumin
¼ teaspoon cinnamon
2 medium sweet onions, halved and thinly sliced
½ teaspoon freshly ground black
pepper
1 cup (210 g) orzo
¼ cup (35 g) toasted pine nuts, for
garnish
1 teaspoon chopped rind from a preserved lemon, or 1 teaspoon finely chopped fresh lemon zest
1 tablespoon finely chopped parsley
feta for garnish
1. Put the lentils in a medium saucepan with 2 cups water and ½ tsp of the salt. Bring to a boil, stir once and reduce the heat to a simmer. Cook uncovered, for 20 to 30 minutes, until the lentils are tender but not mushy. Drain any excess water.
2. While the lentils cook, combine the oil and butter in a large skillet over medium-low heat. When the butter has melted, add the cumin and cinnamon and cook, stirring, for 1 minute until the spices release their fragrance. Add the onions and stir to coat with the spice mixture. Season with ½ teaspoon salt and the pepper. Reduce the heat to low and cook for 15 to 20 minutes, stirring occasionally, until the onions caramelize to dark brown.
3. Put 2 cups (473 ml) water and the remaining ½ teaspoon salt in a medium saucepan over high heat. Bring the water to a boil and add the orzo. Reduce the heat to low and let simmer, uncovered, for 5 to 8 minutes, stirring occasionally. Drain.
4. Put the pine nuts in a heavy skillet over medium heat. Cook, stirring occasionally, for 3 minutes or just until they begin to toast. Transfer the nuts to a smal bowl and add the preserved lemons and parsley.
5. To finish the dish, stir the lentils and orzo into the pan with the caramelized onions and set over low heat until the mixture is warm but not hot. Taste to adjust seasonings. Transfer to a serving bowl and garnish with the pine nut mixture.