• Rinse lentils under cold water.
  3/4 cup brown or green lentils
• Place in a pot, cover with water (not the broth), and bring to a boil.
  3 cups water
• Reduce heat and simmer for 12–15 minutes until they’re just tender but still hold their shape.
• Drain and set aside.
• While lentils cook, heat 4 tbsp olive oil in a large pot over medium heat.
  4-6 tbsp olive oil
• Add sliced onions with a pinch of salt.
  2 onions
• Cook 12–18 minutes, stirring occasionally, until deep golden brown and caramelized.
• Set aside about 1/3 of the onions for topping later.
• To the pot with the remaining onions, add the uncooked rice.
  1 cup long-grain rice
• Add cumin, coriander, black pepper, and salt.
  ½ tsp cumin powder, ½ tsp coriander powder, Salt and black pepper to taste
• Stir to coat the rice in the onion and oil.
• Add 2 cups liquid total — a mix of broth and lentil cooking water if you like.
  2 cups water or vegetable broth or chicken broth
• Bring to a gentle boil, then reduce heat to low and cover.
• When the rice is about 80–90% cooked (just a slight firmness left in the center), gently stir in the cooked lentils.
• Re-cover and continue cooking on low until the rice is fully tender and all liquid is absorbed.
• Turn off heat and let rest, covered, 5–10 minutes.
• Fluff with a fork and top with the reserved caramelized onions.
• Drizzle with a little extra olive oil and adjust seasoning if needed.

Serving suggestions

• Pair with plain yoghurt, Mast-o Khiar (Cucumber–yoghurt dip), labneh, or a cucumber-tomato salad.
• Add a squeeze of lemon for brightness.