Boil 2 cups of brown lentil with water for 20 minutes then drain
Soak rice in warm water for the same amount of time then drain
In a medium pot, add ⅓ cup of olive oil on medium heat. Sauté the cubed onions until translucent
Add in the drained lentils and rice, water, salt and seven spices, then bring to a boil for 2 whole minutes while gently stirring. Taste the broth, and adjust the salt to your liking. Cover and simmer for 15 minutes
In a medium skillet add the rest of the oil (¾ cup) on medium heat. Sauté sliced or winged onions until golden-brown (caramelized)
Garnish your plate of lentils and rice. Enjoy alone, with fresh veggies and a side of yogurt
Notes
You can chop the onions up to a day ahead of time and even caramelize the sliced onions to cut down on prep time.
For best results, follow the recipe as is.
Store leftovers in an airtight container. They will keep in the fridge for about 4-5 days.