A blend of lentils and rice topped with caramelized onions and a hint of cumin and cinnamon.
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Rinse the lentils thoroughly and place them in a medium pot with 2 cups of the broth; bring to a boil, then simmer for 15 minutes until partially cooked.
While lentils simmer, thinly slice the onions into half-moons and heat the olive oil in a large skillet over medium-high heat.
Fry the onions in the oil for 15-20 minutes, stirring frequently, until they are a deep dark brown and caramelized, then remove half for garnish.
To the remaining onions in the skillet, add the cumin and cinnamon, stirring for 1 minute until the spices are fragrant.
Add the rinsed rice to the skillet with the onions and spices, tossing to coat the grains in the flavored oil.
Drain the par-cooked lentils and add them to the rice mixture, then pour in the remaining 2 cups of broth, salt, and pepper.
Bring the mixture to a boil, then cover tightly, reduce heat to low, and cook for 18-20 minutes until the liquid is fully absorbed.
Remove from heat and let sit covered for 5 minutes, then fluff with a fork and top with the reserved crispy onions and fresh parsley.
