Ingredients

• 1 cup Brown Lentils
• 1 cup Long Grain Brown Rice
• 6 cups Water divided
• 2 tsp Salt divided
• 2 Tbsp Butter
• 3 Tbsp Olive Oil divided
• 6 cups Onions halved and thinly sliced (about 3 large; 850 grams)

• 1/2 cup Greek Yogurt
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Ground Coriander
• 1/4 tsp Paprika
• 1/4 tsp Chili Powder
• 3 Tbsp Mint chopped
• Juice and zest of 1/2 lemon
• 1/4 tsp Salt

Instructions

1. Sort and rinse Bob’s Red Mill Brown Lentils and Long Grain Brown Rice separately.
2. Combine rice, 2 cups of water and ½ tsp salt in a medium pot. Cover, bring to a boil, then reduce heat to a simmer and cook until soft, about 30 minutes.
3. Combine lentils with remaining 4 cups of water and ½ tsp salt in a medium pot. Cover, bring to a boil, then reduce heat to a simmer and cook until tender, about 20 minutes.
4. In a large sauté pan, heat 2 Tbsp oil and butter over medium-low heat. Add onions and remaining 1 tsp of salt and cook until slightly softened, about 5 minutes. Increase heat to medium and cook until very soft and brown, about 20 - 25 minutes. When onions are well browned, add remaining 1 Tbsp oil and increase heat to high. Cook, without stirring, until onions are crispy, 3 – 4 minutes.
5. When rice and lentils have fully cooked, drain off water and combine cooked grains together. Add fried onions and mix well. Serve with spiced yogurt.

1. For spiced yogurt, combine all ingredients and store, chilled, until ready to serve.