Ingredients

• Olive Oil
• 2 Cups Brown Lentils, rinsed + soaked if needed
• 1 C. White Basmati Rice, washed + soaked
• 2 Large Yellow Onions, thinly sliced
• 2 tsp. Salt
• 2 tsp. Black Pepper
• 2 tsp. Ground Cumin
• 6 Cups Water (or Broth)
• 2 C. Plain or Greek Yogurt
• 6 Persian Cucumbers
• 2-3 Cloves of Garlic, crushed
• Fresh Mint, chopped
• Fresh Dill, chopped (Optional)
• Juice of 1 Lemon
• Salt
• Black Pepper
• EVOO

Directions

• Add a generous amount of olive oil in a pan. Add the sliced onions and cook on low heat. Sprinkle salt on top while it's cooking.
• Cook until onions are caramelized. They will be a deep golden brown color. This takes about 20-30 minutes.
• Remove some caramelized onions from the pan and set aside on a plate with paper towel to use for garnish.
• Add 1/4 C. Water to the remaining onions in the pan. Crush down the onions.
• Add the brown lentils and the white rice.
• Add your seasonings: salt, black pepper, & cumin. Give it a mix.
• Add 6 C. of water or broth. Mix again.
• Bring to a light boil and then cover and simmer until all the liquid is absorbed.
• Enjoy with a yogurt + cucumber salad.
• Combine yogurt, cucumbers, garlic, mint, dill, lemon juice, salt and black pepper in a bowl. Give it a good mix. Drizzle with olive oil and garnish with sliced cucumbers and mint.

Photos