- 1 cup dry lentils, rinsed
- 2 teaspoon salt
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- ¾ cup white basmati rice, rinsed
- 2 tablespoons olive oil
- ¼ cup vegetable oil
- 3 white onions, sliced
- water as needed
Soak the lentils in 2½ cups water. In a sauce pan, add salt, cumin, and garlic powder and simmer over low heat until softened.
Add rice and olive oil. Cover the pot and continue cooking until the lentils and rice are tender.
Heat the cooking oil in a skillet over medium heat, add onions and fry until brown. Add the onions to the rice and lentil mixture. Serve hot.