Rinse lentils under cold water and combine with water in a pot. Boil, then simmer covered for about 20 minutes until tender.

In another pot, combine rice and water according to package instructions. Boil, then reduce heat to low and steam covered for 15 minutes.

Thinly slice the onions and sauté in olive oil over medium heat for 10-15 minutes until golden brown and crispy.

Once lentils and rice are cooked, drain excess liquid from lentils and mix both in a large bowl. Season with salt, pepper, and cumin.

Serve warm, topped with sautéed crispy onions, alongside your favorite grilled vegetables.