Lentils, Rice & Caramelized Onions

Source: Lisa Schorr discovered it Summer 2020
(living in Sound Beach with Grandmother during the Covid-19 pandemic).
URL: https://www.nytimes.com/2020/03/30/dining/pantry-mujadara-coronavirus.html

Time: 1 hour

Ingredients:
1 large onion thinly sliced

   (or 2 small or 1 medium & one shallot or scallions, use what's available) 
1 clove of garlic minced or thinly sliced
1 teaspoon of cumin

   (you can add in Thyme or All Spice too)
1 pinch of cayenne 
5 cups of liquid

   (combo of broth & water, your choice)
1 cup sorted & rinsed lentils

   (brown, but red & green work too)
3/4 rice

   (Jasmine, but whatever you have)
Olive Oil & Salt

Directions:

01. Sautée onion letting them get nice and brown. Then remove 1/2 of them from pot.

02. Add in garlic and herbs for 1 minute

03. Add in 5 cups of liquid (3 broth & 2 water)

- add in some olive oil & salt - BTB, RTS

04. Add in 1 cup of rinsed lentils. Simmer partly covered for:
- 25 to 30 minutes for green or brown lentils
- 15 to 20 for red lentils

05. When lentils are almost done, add in 3/4 cups of rinsed rice. Simmer for:
- 20 minutes (possibly less or more depending on rice type)

06. Watch it!
- If soupy take off lid and turn up heat
- If dry cover or add a bit more liquid

07. When done add:

- lemon juice

- olive oil

- salt to taste

(maybe just add saved onions here instead? (makes kids eat them!))

Or 

Serve in bowls with drizzle of olive oil and saved onions