'1 chopped onion'
"1/4 cup of olive oil"
'2 smoked linguicas, cut into slices (500g)"
'2 stalks of celery, finely chopped"
'2 1/2 cups of lentils (500g), soaked in water overnight"
'6 cups of chicken broth"
'3 cups of rice (600 g)"
'1 tablespoon of grated lime rind'
"Salt to taste"
For the topping
'1 kg of thinly sliced onion'
'1/3 cup of olive oil'
'1/4 cup of butter'
'1 chopped onion'
"1/4 cup of olive oil"
'2 smoked linguicas, cut into slices (500g)"
'2 stalks of celery, finely chopped"
'2 1/2 cups of lentils (500g), soaked in water overnight"
'6 cups of chicken broth"
'3 cups of rice (600 g)"
'1 tablespoon of grated lime rind'
"Salt to taste"
For the topping
'1 kg of thinly sliced onion'
'1/3 cup of olive oil'
'1/4 cup of butter'
Fry the chopped onion in olive oil for 2 minutes, stirring constantly
Add the smoked linguicas and celery, fry for 5 minutes, stirring occasionally
Join the lentils and 3 cups of chicken broth
Let it simmer until the lentils are semi-cooked
Add the rice, the remaining chicken broth, and grated lime rind
Simmer until the rice is tender
Lower the heat and season with salt
Cover the pot and cook until the rice and lentils are cooked through (add more broth if necessary)
For the topping: fry the sliced onion with olive oil and butter in a covered pan over low heat until it's soft and golden brown
Stir occasionally
If the bottom of the pan becomes too dark, add a little water and scrape off any excess with a wooden spoon
Transfer the rice and lentils to a bowl and arrange the topping on top
Mix gently
Dust with salt 10 times.
