> 4 cloves garlic, minced
> 1 tbsp ground cumin
> 1 tbsp ground allspice
> 5 cups water
> 1 cup basmati rice
> 1 cup brown or green lentils
> 2 tbsp olive oil
> 2 tbsp unsalted butter
> 2 yellow onions, thinly sliced
> 1/4 cup chopped parsley
> 1/4 cup chopped green onions, to garnish
In a large pot, combine the garlic, cumin, and allspice. Season with salt and pepper. Add the water and bring the mixture to a boil on medium-high.
Rinse and drain the rice. Once the water reaches a boil, reduce heat to medium and stir in the rice. Cover and simmer 10 min.
Rinse and drain the lentils and stir into rice. Cover and reduce heat to medium-low. Cook 20–25 min., until liquid is absorbed and lentils are tender.
Meanwhile, in a 12-inch skillet, heat the oil and butter on medium-high. Add the onions and season with salt. Cook 20–30 min., stirring occasionally, until onions are brown and caramelized. Transfer rice and lentils to a large serving platter and top with caramelized onions. Garnish with the parsley and green onions.