Place rice in a fine-mesh sieve and rinse under cold water 3-4 times until the water runs clear, about 2 minutes total.
1 cup long-grain white rice
Add lentils, 3 cups water or broth, and 1 teaspoon salt to a medium saucepan, bring to a boil, then reduce to a simmer and cook uncovered for 10-15 minutes until lentils are just tender but still hold their shape.
1 cup brown lentils, 3 cups water or vegetable broth, 1 teaspoon salt
Stir in the rinsed rice and ground cumin, cover with a tight-fitting lid, and simmer on low heat for 20 minutes without lifting the lid.
1 cup long-grain white rice, 1 teaspoon ground cumin
While lentils and rice cook, heat 3 tablespoons olive oil in a large skillet over medium-low heat, add sliced onions, and cook 25-30 minutes, stirring every 5 minutes, until golden brown and crispy.
2 yellow onions, 3 tablespoons olive oil
Remove pot from heat and let sit covered for 10 minutes, then fluff gently with a fork and top the dish with caramelized onions before serving.
