2 cups of washed and drained lentils
8 cups of water
1/2 cup of olive oil
2 cloves of minced garlic
2 cups of white rice, washed and drained
To taste: salt and black pepper
1 teaspoon of ground cinnamon
4 large onions, thinly sliced
1 tablespoon of cumin powder
a pinch of whole cloves
2 cups of washed and drained lentils
8 cups of water
1/2 cup of olive oil
2 cloves of minced garlic
2 cups of white rice, washed and drained
To taste: salt and black pepper
1 teaspoon of ground cinnamon
4 large onions, thinly sliced
1 tablespoon of cumin powder
a pinch of whole cloves
1
In a pot, combine lentils and half the water
Cook over low heat for 20 minutes or until grains are tender but still firm (if there is excess liquid, drain)
2
Meanwhile, warm half the olive oil in a separate pan and add garlic
Let it perfume, then add rice and mix well
When grains are bright, add remaining water, salt, black pepper, and cinnamon
In a semi-covered pot, maintain low heat for 18 minutes or until grains are cooked but still firm and slightly soft
3
Add lentils, check seasoning, and set aside
4
In a medium frying pan, warm the remaining olive oil and add onions
Check seasoning and wait for onions to caramelize
5
Add cumin powder and whole cloves, mixing well
Cook over low heat for 15 minutes or until onions are tender and bright
6
Place rice with lentils in the center of a plate and top with caramelized onions.
