# What You Need:
→ 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 vegetable stock or water, divided
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 freshly ground black pepper, to taste
→ Crispy Onions
11 - 2 large yellow onions, thinly sliced into rings
12 - 1/3 cup all-purpose flour (or certified gluten-free flour)
13 - 1/2 teaspoon fine salt
14 - Vegetable oil for frying (about 1/2 inch deep in pan)
→ Garnish (optional)
15 - Fresh parsley, chopped
16 - Lemon wedges
# Directions:
01 - Combine 1 cup lentils with 2 cups of the stock or water in a medium saucepan. Bring to a boil, then reduce to a gentle simmer and cook 10 minutes until just beginning to soften but not falling apart. Drain any excess liquid and set lentils aside.
02 - Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium heat. Add the 2 finely chopped onions and cook, stirring occasionally, until soft and golden, about 7–8 minutes.
03 - Add 1 teaspoon cumin, 1/2 teaspoon allspice, 1/2 teaspoon cinnamon and 1 bay leaf to the pot. Cook, stirring, for 30–60 seconds until aromatic.
04 - Stir the rinsed rice and the drained, par-cooked lentils into the pot with the onions and spices until evenly distributed.
05 - Pour in the remaining 1 cup stock or water, season with salt and pepper, and bring to a boil. Reduce heat to low, cover and simmer gently 18–20 minutes until the rice and lentils are tender and liquid is absorbed. Remove from heat and let rest, covered, 10 minutes; then fluff with a fork.
06 - While the rice cooks, toss the sliced rings with 1/3 cup flour and 1/2 teaspoon salt to coat. Heat vegetable oil in a skillet to medium-high (about 1/2 inch depth). Fry onions in batches until golden brown and crisp, about 4–5 minutes per batch; transfer to paper towels to drain.
07 - Transfer the lentil-and-rice mixture to a platter or shallow bowl, top generously with the crispy onions, scatter chopped parsley if using and serve with lemon wedges alongside.
