Ingredients

• 1 cup brown or green lentils, rinsed
• 1 cup long-grain white rice (or basmati rice), rinsed
• 4 cups water or vegetable broth
• 2 large onions, thinly sliced
• 1/4 cup olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander (optional)
• 1/4 teaspoon ground cinnamon (optional)
• Salt and black pepper to taste
• Fresh parsley - or mint, chopped, for garnish (optional)
• Lemon wedges for serving

Instructions

1. Cook the Lentils: In a medium pot, bring 4 cups of water or broth to a boil.

2. Add the lentils and reduce heat to a simmer. Cook for about 15 minutes, or until the lentils are just tender but not mushy. Drain and set aside.

3. Caramelize the Onions: Heat the olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt.

4. Cook, stirring occasionally, until the onions turn deep golden brown and caramelized, about 20-25 minutes. Remove about half of the onions and set them aside for garnish.

5. Cook the Rice with Lentils: Add the rice to the pot with the remaining caramelized onions. Stir for 1-2 minutes to coat the rice in the oil and flavors.

6. Add the cooked lentils, ground cumin, coriander, cinnamon (if using), and salt and pepper to taste. Stir to combine.

7. Pour in 2 1/2 cups of water or broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

8. Fluff and Serve: Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice and lentils with a fork.

9. Transfer to a serving dish and top with the reserved caramelized onions.

10. Garnish and Enjoy: Garnish with fresh parsley or mint if desired, and serve with lemon wedges for a zesty flavor boost.