Instructions

• Rinse 1 cup basmati rice under cold running water in a fine-mesh sieve until the water runs clear; drain and set aside. Measure 1 1/2 cups green or brown lentils.
• Heat a large 6‑quart pot over medium heat and add 2 tablespoons olive oil.
• If using whole seeds: add 2 tablespoons coriander seeds and 1 tablespoon cumin seeds (and 1 1/2 teaspoons smashed allspice seeds if using the smashed seeds) to the hot oil and sauté, stirring, for 2–3 minutes until fragrant. If using ground cumin or ground allspice, do not add them now—you will add them with the liquid in the next step.
• Add the 1 1/2 cups dried lentils and 6 cups vegetable broth or water to the pot. Stir to combine.
• Add the remaining spices: 2 teaspoons salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground turmeric, and 1/2 teaspoon ground black pepper. Also add either 1 1/2 teaspoons smashed allspice seeds (if you did not add them in step 3) or 1/2 teaspoon ground allspice; and either 1 tablespoon cumin seeds (if you did not add them in step 3) or 1 1/2 teaspoons ground cumin. Stir once to distribute.
• Bring the pot to a boil, then reduce heat to low so the liquid maintains a gentle simmer. Cover and simmer the lentils for 15 minutes.
• After 15 minutes, add the drained basmati rice to the pot, stir gently to distribute, cover, and continue to simmer on low for another 15 minutes, or until the rice is tender and the liquid is absorbed. If the mixture is not fully cooked after 15 minutes, continue cooking a few minutes more until done.
• While the lentils and rice finish cooking, heat a large sauté pan over medium heat and add 1/2 cup vegetable oil.
• Toss the 3 large sliced sweet onions with 1/4 cup all‑purpose flour (or GF flour mix) until evenly coated.
• When the oil is hot, add the floured sliced onions to the pan. Stir and sauté, turning occasionally, until the onions are soft with dark crispy edges (medium brown), about 15 minutes. Monitor the heat so they brown without burning. Transfer the onions to paper towels or a rack to drain any excess oil.
• When the rice and lentils are cooked, remove the pot from heat and fluff gently with a fork. Transfer to a serving bowl.
• Top the lentils and rice with the caramelized onions. Sprinkle with chopped cilantro and serve with lemon wedges alongside.