'2 cups of rinsed and drained green lentils'
'8 cups of water'
'1/2 cup of olive oil'
'2 cloves of garlic, minced'
'2 cups of white rice, rinsed and drained'
'Salt and black pepper to taste'
'1 tablespoon of ground cinnamon'
'4 large onions, thinly sliced'
'1 soup spoon of tomato paste'
'A pinch of whole allspice'
'2 cups of rinsed and drained green lentils'
'8 cups of water'
'1/2 cup of olive oil'
'2 cloves of garlic, minced'
'2 cups of white rice, rinsed and drained'
'Salt and black pepper to taste'
'1 tablespoon of ground cinnamon'
'4 large onions, thinly sliced'
'1 soup spoon of tomato paste'
'A pinch of whole allspice'
Place the lentils and half of the water in a saucepan
Cook over low heat for 20 minutes or until the lentils are tender, but still firm
If there is excess liquid, drain it
While that's cooking, heat half of the olive oil and sauté the garlic
Let it brown, then add the rice and stir well
When the rice is golden, add the remaining water, salt, black pepper, and cinnamon
Stir well
Maintain the saucepan over low heat until the rice is cooked, but still slightly firm
Add the lentils, check the seasoning, and reserve
In a frying pan, heat the remaining olive oil and sauté the onions
Check the seasoning and wait for the onions to soften
Add the tomato paste and allspice
Stir well
Cook for 15 minutes or until the onions are tender
Place the rice and lentils in the center of a plate and top with the caramelized onions.
