- 1 cup green lentils
- 4 tablespoons olive oil
- 4 medium-sized onions, sliced
- ½ cup Basmati rice, rinsed
- 2 teaspoons salt
- ½ teaspoon ground cumin
- ½ teaspoon pepper
- ½ teaspoon seven spice seasoning (see recipe page 19)
In a pot, place lentils and cover with water.
Bring to a boil, reduce heat to medium, cover and simmer for 20 minutes.
At the same time, in a skillet, heat the olive oil, then add the onions, and cook over medium heat frequently stirring, about 15-18 minutes, until caramelized (golden brown, but not burnt), and set aside.
In the pan with the lentils, add the rice and salt.
Recover the pot and simmer for an additional 15-20 minutes, until the rice and lentils are soft, and the liquid has been soaked up.
Stir in the cumin, pepper, and seven spice seasoning.
Remove from heat, and spoon into bowls, then garnish with the caramelized onions and serve.