• 3 tablespoons olive oil
• 3 medium onions, sliced
• 3 ¹⁄₂cups water or chicken broth
• 1 cup lentils
• 1 cup rice
• 1 teaspoon salt
• 1 teaspoons cumin
• 3 garlic cloves

1. Heat olive oil in skillet, saute the onions with 1 tsp cumin until lightly browned. Add garlic and sauté until soft
2. Remove 1/3 of the onions and set aside for topping
3. Continue cooking the rest of the onions until dark brown and black in places.
4. In the meantime, bring water to a boil in a saucepan, add the lentils, reduce heat, and cover, simmering for 15 minutes or until tender. I add salt to the water.
5. To the lentils, add the 1/3 lightly browned onions, rice, salt, and remaining.
6. Cover and simmer 15 minutes or until rice is tender.
7. Remove from heat and stir in the well-browned onions.
8. Cover and let stand for 5-10 minutes.

So yummy!