Egyptian Lentils and Rice
Per 3⁄4 cup
1 tablespoon olive oil
1⁄4 teaspoon cumin seeds
1 medium onion, roughly chopped
1 cup rice
1⁄2 cup lentils
2 teaspoons juice plus 1⁄2 teaspoon zest from a lemon
1 teaspoon salt
3 cups vegetable stock
Heat the oil and cumin seeds in a medium saucepan over medium heat until the seeds are fragrant, about 30 seconds.
Add the onion; cook until translucent, about 5 minutes. Stir in the rice and lentils, mixing with a wooden spoon until well coated. Add the lemon juice, zest, salt, and stock.
Cover tightly and simmer until all water is absorbed, about 20 minutes. Remove from heat and allow to stand for 5 minutes before fluffing with a fork and serving. Goes great with a dab of Egyptian chili sauce (harissa) or other chili paste.