A delightful twist on the classic lentils and rice dish, featuring crispy onions and a hint of spices.
Peel and thinly slice the onions.
Use a sharp knife to achieve even slices for uniform cooking.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot before adding the onions to prevent sticking.
Add the sliced onions and cook, stirring occasionally, until golden and crispy, about 20 minutes.
Stir frequently towards the end to avoid burning.
Meanwhile, rinse the lentils and rice under cold water.
Rinsing removes excess starch and debris for a cleaner taste.
Bring 3 cups of water to a boil in a saucepan. Add the lentils and cook for 15 minutes.
Do not overcook the lentils; they should retain their shape.
Add the rice, cumin, salt, and pepper to the saucepan with the lentils. Stir well, cover, and cook for another 20 minutes on low heat.
Check occasionally to ensure the water hasn't evaporated completely.
Serve the lentils and rice on a plate, topped with crispy onions and a dollop of yogurt if desired.
A sprinkle of fresh herbs can add a burst of color and flavor.
