# What You Need:
→ Lentils and Rice
01 - 1 cup brown or green lentils, rinsed
02 - 0.75 cup long-grain rice (such as basmati), rinsed
03 - 4 cups water or low-sodium vegetable broth
04 - 2 tablespoons olive oil
05 - 1 teaspoon ground cumin
06 - 0.5 teaspoon ground allspice
07 - 0.5 teaspoon ground cinnamon
08 - 1 bay leaf
09 - 1 teaspoon salt, or to taste
10 - 0.5 teaspoon freshly ground black pepper
→ Caramelized Onions
11 - 3 large yellow onions, thinly sliced
12 - 3 tablespoons olive oil
13 - Pinch of salt
# How To Make:
01 - Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add lentils and bay leaf; sauté for 2 minutes, stirring frequently.
02 - Add 4 cups water or vegetable broth to the saucepan. Bring to a boil, 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 sliced onions and a pinch of salt. Stir often and cook for 25–30 minutes until deeply golden and caramelized. Remove from heat and set aside.
04 - Add rinsed rice, cumin, allspice, cinnamon, salt, and pepper to the saucepan with lentils. Stir thoroughly to combine.
05 - Cover and simmer over low heat for 20–25 minutes, or until rice and lentils are tender and liquid is absorbed. Add a splash of water if necessary during cooking.
06 - Remove bay leaf and fluff the mixture with a fork. Adjust seasoning if needed. Transfer to serving bowls and top generously with caramelized onions. Serve hot or at room temperature.
