2 tbsp. olive oil
2 med. onions, chopped fine
1 c. dry lentils
1 c. brown rice
3 1/2 c. boiling water
1 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground turmeric

In a large saucepan, over medium heat, heat the oil, then cook the onions, stirring, until they are lightly browned. Remove half of the cooked onions and set them aside. Add the rice to the saucepan and stir with the remaining onions for about one minute; then add the lentils and water.

Bring the mixture to a boil; then cover and lower the heat. Simmer the mixture for 40 to 45 minutes, or until all the water has been absorbed and the lentils and rice are tender. If the water is absorbed and the lentils and rice are still not tender, add a little more water and cook a few minutes longer.