0 To a large pot, add the lentils with one tbsp of olive oil, the cumin, cinnamon and 1 tsp salt. Toss together on medium heat for 1-2 minutes.
1 Add 3 cups of water to the pot, cover with a lid and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes. There should still be some liquid, and the lentils should be parboiled.
2 After 20 minutes, add the rice into the same pot with the lentils and add another 2 cups of water. Cover the pot and bring the water to a boil again, then once boiling reduce the heat to low and let the rice and lentils simmer for about 25 minutes, or until all of the water is absorbed.
3 Once ready, set the pot aside and let it sit for 10 minutes before fluffing with a fork. Adjust the salt to taste.
4 While that boils, thinly slice the onions into rings and then in half.
5 Heat a large pan on medium heat with 2-3 tbsp of olive oil. Saute the onion on medium heat for about 12-15 minutes, stirring occasionally, until they start to brown and caramelize. You can cook them on a higher heat at the end for another 1-2 minutes to let them crisp up. Season with a pinch of salt.
7 Once the rice and lentils are ready, mix in some of the caramelized onions and save the rest to top.
8 Transfer the rice to a serving platter and top with the remaining onions and chopped parsley. Serve with fresh mint and yogurt.
9 Leftovers can be stored in the fridge for up to 5 days.
