Step 1

Set a large 6 quart pot over medium heat. Add the olive oil and all spices. Sauté the spices for 2-3 minutes.

Step 2

Add the dried lentils and vegetable broth. Stir well. Then cover the pot and simmer the lentils for 15 minutes.

Step 3

After 15 minutes, stir in the dried rice. Cover and simmer again for 15 minutes, or until the rice is soft.

Step 4

Meanwhile, set a large sauté pan over medium heat. Add the oil.

Step 5

While the oil is heating, toss the sliced onions with the flour. Once hot, add the onions to the oil.

Step 6

Stir and sauté the onions until they are soft, with dark crispy edges, about 15 minutes. (Shoot for medium brown. Not too dark or they will taste burnt.)

Step 7

Once the rice is cooked and the onions are brown and crispy, move the lentils and rice to a serving bowl and top with the caramelized onions.

Step 8

Sprinkle with fresh chopped cilantro and lemon wedges.