5 Cup(s) water
4 Clove(s) garlic
4 bay leaves
2 1/2 Teaspoon(s) cumin
1/2 Teaspoon(s) allspice
1 Tablespoon(s) salt
1 Teaspoon(s) freshly ground black pepper
1 Cup(s) brown lentils
1 Cup(s) rinsed rice, basmati
2 sliced onion, yellow
3/10 Cup(s) oil, olive
1 Bunch(s) scallions
In a large pot, add water, garlic, bay leaves, cumin, allspice, salt, and pepper. Bring to a boil.
Reduce to a simmer and cook for 10 minutes.
Cover and simmer for 25 minutes.
Slice onions. Fry in a skillet with olive oil.
Brown for 15 minutes. Stir to brown evenly.
Put on a paper towel on a plate. Salt lightly.
Remove the bay leaves. Fluff the rice with a fork.
Chop the scallions and mix half into the rice. Reserve the rest of the scallions for garnish.
Serve with scallions, crisped onions, and yogurt.