# What You Need:
→ Lentils and Rice
01 - 1 cup brown or green lentils, rinsed
02 - ¾ cup long-grain basmati rice, rinsed
03 - 950 ml water or low-sodium vegetable broth
04 - 2 tablespoons olive oil
05 - 1 teaspoon ground cumin
06 - ½ teaspoon ground allspice
07 - ½ teaspoon ground cinnamon
08 - 1 bay leaf
09 - 1 teaspoon salt, or to taste
10 - ½ teaspoon freshly ground black pepper
→ Caramelized Onions
11 - 3 large yellow onions, thinly sliced
12 - 3 tablespoons olive oil
13 - Pinch of salt
# Directions:
01 - Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the rinsed lentils and bay leaf; sauté for 2 minutes, stirring frequently.
02 - Add 950 ml water or vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
03 - While lentils cook, heat 3 tablespoons olive oil in a large skillet over medium-low heat. Add thinly sliced onions and a pinch of salt. Cook, stirring often, for 25 to 30 minutes until deeply golden and caramelized. Set aside.
04 - To the simmered lentils, add rinsed basmati rice, ground cumin, allspice, cinnamon, salt, and black pepper. Stir to combine.
05 - Cover the saucepan and simmer over low heat for 20 to 25 minutes until rice and lentils are tender and liquid is absorbed. Add a splash of water if necessary to prevent drying.
06 - Remove and discard the bay leaf. Fluff the mixture gently with a fork. Adjust seasoning as needed.
07 - Spoon the lentils and rice into bowls and top generously with caramelized onions. Serve warm or at room temperature.
