Cooking Instructions

• In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 ½ teaspoons of the salt and freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat.
• Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally, for 10 minutes.
• Stir in the lentils and return to a simmer. Cover again, reduce heat to medium-low, and cook until the liquid is absorbed, about 20 to 23 minutes.
• Meanwhile, warm the olive oil in a large skillet over medium-high heat. Add the remaining onions and stir to combine.
• Stir every 3 minutes or so until the onions are deeply caramelized, about 20 to 30 minutes.
• Transfer the onions to a plate and sprinkle the remaining ¼ teaspoon salt over them.
• When the lentils and rice are cooked, drain any excess water, return to the pot off the heat, and cover with a towel for 10 minutes.
• Remove the lid, discard the bay leaves, and smash the garlic cloves against the side of the pan with a fork. Add about ¾ths of the green onions and cilantro.
• Gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper.
• Transfer the mixture to a large serving platter and top with caramelized onions, remaining green onions and cilantro.