1 cup lentils

1 cup white rice

2 large onions, sliced very thin

3 T olive oil (divided)

3 cups vegetable, chicken, and/or beef broth

1 c water

1/2 tsp cumin

freshly ground pepper

1/4 tsp cayenne

kosher salt

1 minced clove of garlic

2 -3 T honey

Sort and rinse lentils.

Sauté lentils briefly in 1 T olive oil.

Cover with 3 cups broth.

Bring to a boil then reduce to a simmer for 10-15 minutes while sautéing onions in remaining olive oil until nicely browned.

Add rice to onions and sauté for a moment.

Combine onions and rice with lentils and add water to cover.