Mujaddara

1 ¼ cup lentils (brown or green rinsed)
salt
1¼ cup brown basmati rice
1 cup chopped onions (dried or fresh)
3 garlic cloves, minced
1 teaspoon coriander
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
3 tablespoons minced fresh cilantro or parsley

Instructions:
1. Bring lentils, 4 cups water and 1 teaspoon of salt to boil in a medium saucepan over high heat. Reduce heat to low and cook until lentils are tender, 15-17 minutes. Drain and set aside.
2. Place rice in medium bowl and cover with 2 inches of hot tap water, let stand for 15 minutes. Using your hands, gently swish rice grains to release excess starch. Carefully pour off water, leaving rice in bowl. Add cold tap water to rice and pour off water. Drain rice in a fine mesh strainer.
3. Heat garlic, coriander, cumin and cayenne in a little water. Add rice and cook, stirring occasionally, until edges of rice begin to turn translucent, about 3 minutes. Add 2 1/4 cups water and 1teaspoon salt and bring to a boil. Reduce heat to low, cover, and cook until all liquid is absorbed, about 40 minutes. Mix rice and lentils together with a fork and garnish with grilled red onions and cilantro.