• 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)
  • water

Step 1

In a pot, place lentils and cover with water.

Step 2

Bring to a boil, reduce heat to medium, cover and simmer for 20 minutes.

Step 3

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.

Step 4

In the pan with the lentils, add the rice and salt.

Step 5

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.

Step 6

Stir in the cumin, pepper, and seven spice seasoning.

Step 7

Remove from heat, and spoon into bowls, then garnish with the caramelized onions and serve.