A delightful and hearty dish combining lentils, rice, and caramelized onions, perfect for any meal.
Heat the olive oil in a skillet over medium heat.
Use a non-stick skillet to prevent sticking.
Add the sliced onions and cook until they start to soften.
Stir occasionally to ensure even cooking.
Add the garlic and cumin to the onions and continue cooking until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Remove half of the onion mixture and set aside.
This will be used for garnishing later.
Continue cooking the remaining onions until deeply caramelized.
Lower the heat if needed to avoid burning.
In a saucepan, bring 2 cups of water to a boil.
Use a lid to speed up the boiling process.
Add the lentils to the boiling water, reduce heat, and simmer for 10 minutes.
Check the lentils occasionally to ensure they don't overcook.
Add the rice, salt, and half of the caramelized onions to the lentils. Stir well.
Ensure the rice is evenly distributed for uniform cooking.
Cover the saucepan and simmer until the rice is tender, about 15 minutes.
Avoid lifting the lid frequently to retain steam.
Stir in the remaining caramelized onions and fresh spinach.
The spinach will wilt quickly from the residual heat.
Let the dish rest, covered, for 5 minutes before serving.
This allows the flavors to meld together.
Serve warm, garnished with the reserved onions.
Add a dollop of yogurt or a sprinkle of fresh herbs for extra flavor.
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