DIRECTIONS
Rinse lentils, picking out damaged peas and stones. Place in lidded saucepan with 3 cups water,
cumin and cayenne and bring to a boil. Lower heat to simmer, cover and cook for 45 minutes, until
lentils are cooked through, but not mushy. Remove from heat and let sit until ready to use.
In another lidded saucepan, heat rice in pan, add 2 cups water and bring to boil. Lower heat, cover
and cook 40-45 minutes, until all water is absorbed. Fluff with fork and let sit until ready to use.
Heat a large, heavy skillet, add oil and then stir in onions until they are coated. Turn the heat down
to low, so the onions are still sizzling lightly. Stir occasionally while cooking at least 45 minutes,
until onions are soft, browned and sweet.
In a large serving dish combine lentils, rice and half the onions, stirring well. Taste for seasonings
and add salt and pepper as desired. Top with the rest of the onions and any residual olive oil.
Can be served immediately, but tastes best at room temperature. Great for potlucks and picnics.