# 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
04 - 2 medium yellow onions, finely chopped
05 - 2 tablespoons extra-virgin 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 (substitute certified gluten-free flour as needed)
13 - 1/2 teaspoon fine salt
14 - Vegetable oil for shallow frying
→ Garnish (optional)
15 - Fresh flat-leaf parsley, chopped
16 - Lemon wedges
# How-To Steps:
01 - Combine the rinsed lentils with 2 cups of stock or water in a medium saucepan. Bring to a gentle boil, then reduce to a simmer and cook for 10 minutes until beginning to soften but not fully tender. Drain any excess liquid and set aside.
02 - Heat the olive oil in a heavy-bottomed pot over medium heat. Add the finely chopped onions and cook, stirring occasionally, until golden and translucent, about 7–8 minutes.
03 - Add the ground cumin, allspice, ground cinnamon and the bay leaf to the pot. Stir for about 1 minute until the spices release their aroma.
04 - Add the rinsed rice and the par-cooked lentils to the pot. Pour in the remaining 1 cup of stock or water, season with salt and pepper, and bring to a simmer.
05 - Reduce heat to low, cover, and cook undisturbed for 18–20 minutes until the rice and lentils are tender and the liquid is absorbed. Remove from heat and let rest, covered, for 10 minutes to finish steaming.
06 - While the lentils and rice cook, toss the sliced onion rings with flour and 1/2 teaspoon salt to coat evenly. Heat vegetable oil in a skillet to a depth of about 1/2 inch over medium-high heat. Fry the onions in batches until deep golden and crisp, about 4–5 minutes per batch. Drain on paper towels and season lightly with salt while hot.
07 - Fluff the lentil and rice mixture with a fork and transfer to a serving dish. Scatter the crispy onions over the top, sprinkle with chopped parsley if using, and serve with lemon wedges to squeeze over individual portions.
