# Components:
→ Lentils and Rice
01 - 1 cup brown or green lentils, rinsed
02 - 3/4 cup long grain rice (basmati or jasmine), rinsed
03 - 3 cups water or vegetable stock
04 - 2 medium yellow onions, finely chopped
05 - 2 tablespoons olive oil
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground allspice
08 - 1/2 teaspoon ground cinnamon
09 - 1 bay leaf
10 - Salt and pepper, to taste
→ Crispy Onions
11 - 2 large yellow onions, thinly sliced into rings
12 - 1/3 cup all-purpose flour (or gluten-free flour)
13 - 1/2 teaspoon salt
14 - Vegetable oil, for frying
→ Garnish (optional)
15 - Fresh parsley, chopped
16 - Lemon wedges
# Directions:
01 - In a medium saucepan, combine lentils and 2 cups of water (or stock). Bring to a boil, then reduce heat and simmer for 10 minutes. The lentils should be just starting to soften — not fully cooked.
02 - In a large heavy-bottomed pot, heat olive oil over medium heat. Add chopped onions and sauté until golden and translucent, about 7-8 minutes.
03 - Stir in cumin, allspice, cinnamon, and bay leaf; sauté for 1 minute until fragrant.
04 - Drain any excess water from lentils. Add partially cooked lentils and rinsed rice to the pot.
05 - Add the remaining 1 cup of water (or stock), salt, and pepper. Bring to a boil, reduce heat to low, cover, and simmer for about 18–20 minutes until the rice and lentils are tender and liquid is absorbed. Remove from the heat and let sit, covered, for 10 minutes.
06 - While the rice and lentils cook, toss sliced onions with flour and salt to coat. In a skillet, heat 1/2 inch of vegetable oil over medium-high heat. Fry onions in batches until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels.
07 - Fluff the lentil and rice mixture with a fork. Transfer to a serving platter, top generously with crispy onions, and sprinkle with fresh parsley if desired. Serve with lemon wedges.
