I love onions. I love onions. I love onions. I could eat this dish every day.
1 cup of dry lentils, rinsed
3 1/2 cups of water, divided
1 1/2 tsp of salt, divided
1/2 tsp freshly ground pepper
1 1/2 tblsp cumin
1 tblsp garlic powder
2 tblsp ground cinnamon, divided
1/2 tsp allspice
1 cup of white rice ( I prefer basmati for this recipe)
1 1/2 tblsp + 1 tsp olive oil
1/3 cup vegetable oil
4 onions, thinly sliced
Plain yogurt (optional, but recommended)
1. Combine the lentils with 2 cups of the water, plus 1 tsp salt, ground pepper, 1 tblsp cumin, 1 tbslp garlic powder, 1 tblsp ground cinnamon, 1/2 tsp allspice, 1 tsp olive oil in a pot over medium/high heat. Bring to a boil, reduce heat to low and simmer until the lentils soften (about 25 -30 minutes).
2.Stir the rice, 1 1/2 cup water, 1 1/2 tblsp olive oil, and 1/2 tsp salt into the lentils. Cover pot and simmer until the rice and lentils are completely cooked and soft (about 40 minutes).
3. While the lentils and rice are cooking, heat the vegetable oil in a large skillet. Fry the onions with a dash of salt, 1/2 tblsp cumin and 1 tblsp ground cinnamon until brown and caramelized. It should take about 5-10 minutes. At this point, remove about one onions worth of slices and stir it into the still cooking rice and lentils.
4. Serve the rice and lentils with the remaining caramelized onions on top. Add a dollop of plain yogurt and dig in!