Mujadra- Indian Lentils with Onions

1 1/4 c. lentils
8 c. water
3/4 c. uncooked brown rice
1/4 c. evoo
3 large onions, finely diced

1 clove garlic, minced

pepper to taste (1 hot pepper if desired)

1/2-1 tsp cumin
1 tsp tumeric
1/4 tsp garam masala
salt
parsley, tomatoes, avocado, or sour cream to garnish

Rinse lentils. Cook in water with brown rice about 45 minutes. In another pan, sauté evoo and onion to carmelization about 45 minutes (or saute in water). When everything is finished, add the lentils and rice to the onion pot and add seasonings. (Add water if needed, or discard water first if there is too much). This thickens as it cools. Garnish with parsley and serve with sour cream and tomatoes on the side. I like it with Rotel too.

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