To a large pot, add the lentils with one tbsp of olive oil, the cumin, cinnamon and 1 tsp salt. Toss together on medium heat for 1-2 minutes.

Add 3 cups of water to the pot, cover with a lid and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes. There should still be some liquid, and the lentils should be parboiled.

After 20 minutes, add the rice into the same pot with the lentils and add another 2 cups of water. Cover the pot and bring the water to a boil again, then once boiling reduce the heat to low and let the rice and lentils simmer for about 25 minutes, or until all of the water is absorbed.

Once ready, set the pot aside and let it sit for 10 minutes before fluffing with a fork. Adjust the salt to taste.

While that boils, dice one of the onions, and slice the other two into strips.

Heat a large pan with 1 tbsp of olive oil and saute the diced onion first for 6-7 minutes on medium heat until it browns. Set it aside to mix into the rice and lentils.

Once you remove the diced onion, add another 2 tbsp of olive oil to the same pan and add in your sliced onions. Cook them on medium heat for about 10-12 minutes, stirring occasionally, until they start to brown and become caramelized. You can cook them on a higher heat at the end for another 1-2 minutes to let them crisp up. Season with ¼ tsp of salt.

Once the rice and lentils are ready, mix in the diced onions then transfer the mixture to a serving plate.

Top it with the caramelized onions and serve with fresh mint and yogurt!

Leftovers can be stored in the fridge for up to 5 days.