Mujadara - Lentils with Onions and Rice

• 3 tablespoons olive oil
• 3 large sliced onions
• 1 1/2 cups stock
• 2 cups water
• 1 cup brown lentils
• 1 cup uncooked rice
• 1 teaspoon salt
• 3-4 teaspoons cumin

Heat olive oil in a skillet and saute onions with half the cumin you plan to use. Keep stirring until lightly browned around the edges.

Meanwhile, get the lentils going in a stock pot or dutch oven. You'll want to bring the stock and water to a boil, then add the lentils, cover and simmer for about 15 minutes.

Remove half of the onions and add these along with the rice, remaining cumin and salt to the lentils. Give it a good stir and then cover, simmering for another 20 minutes or until the rice is tender and most of the liquid is absorbed.

While the rice is cooking, continue cooking the other half of the onions in the skillet until they are very well-browned.

Remove the lentils from heat, serve topped with the well-browned onions and sour cream or yogurt if desired.