Slice onions into thin half-moons. Rinse lentils and rice separately under cold water.

Ingredients

• 250 gLentils, raw
• 250 gRice, white, long-grain, regular, raw, unenriched
• 600 gOnions, raw
• 70 gOil, olive, salad or cooking
• 4 gSpices, cumin seed
• 2 gSpices, allspice, ground
• 7 gSalt, table
• 1,100 gBeverages, water, tap, drinking

Method

1. Slice onions into thin half-moons. Rinse lentils and rice separately under cold water.
2. Heat 70 g olive oil to 165 °C in a wide pot. Fry onion with a pinch of salt for 22 minutes, stirring often, until deep golden; set all onion and oil aside.
3. Put lentils, 1,100 g water, cumin, allspice and remaining salt in the same pot. Cover and cook at 95 °C for 20 minutes.
4. Stir in rice and cook covered at 90 °C for 18 minutes until rice is tender and liquid absorbed.
5. Rest covered for 5 minutes. Top the lentils and rice with all crisp onion and olive oil.