Mujaddara

Simmer brown lentils in water with half of the ground cumin for 12 minutes, until half cooked.

Meanwhile cook onion in olive oil over medium heat, stirring often, until deep golden brown.

Add long-grain rice, the rest of the ground cumin, salt, black pepper and half of caramelized onions to half-cooked lentils. Cover and cook on low until tender.

Top with the remaining caramelized onions and serve with plain yogurt.