This is such comfort food and so convenient in that you could make this early in the day or the night before. You could heat it up for serving, but I like it best at room temperature.

1 large onion, sliced into half moons

generous amount of olive oil

big pinches of ground cumin and cinnamon

salt and pepper

2 cups of basmati rice

2 cups of lentils (I love this with those little black lentils I find at Trader Joe’s, but brown work well, too)

chopped fresh parsley
 

1. Warm oil in a large sauté pan, use enough oil to cover the bottom. Tip in onions and cook on low heat until very, very soft and very, very brown, stirring occasionally.
2. Meanwhile, cook rice and lentils. I use my rice cooker—makes this pretty much effortless. And simply cook the lentils in enough water to cover until tender (but not mushy), check after 15 minutes. When done, remove from heat and set aside.
3. Back to the onions—When they are soft and brown, turn up the heat a bit and sprinkle in the spices and salt and pepper. I use about a teaspoon each of cumin and cinnamon. Add a little oil if it is sticking at all. Once the spices are really fragrant, remove from heat.
4. In a large bowl, mix rice and drained lentils. Fluff thoroughly. Pour onion and olive oil mixture over all and toss together. Mixture should glisten.

Bring to the potluck, top with chopped parsley and serve to rave reviews.

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