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3 tablespoons olive oil
1 1/2 onions, diced
1/4 teaspoon ground allspice, or a pinch of cinnamon
1/2 teaspoon cumin
2 garlic cloves, minced
2 cups green lentils
9 cups water
2 cups long-grain white rice
1 tablespoon kosher salt or to taste
Pepper to taste

2 tablespoons olive oil 
4 onions, sliced 
Salt to taste 

Garnish - Plain yogurt 

Heat the olive oil in a Dutch oven, add the onions, allspice and cumin and cook until onions are soft and lightly browned, about 10 minutes.  
Add the garlic and cook a few more minutes, then add the lentils and water. Bring to a simmer and cook, covered, for 10 minutes. 

Add the rice and salt, then cook another 15 minutes. Remove from heat, and let stand for 5 minutes, covered.  Fluff with a fork and season with pepper and additional salt, if desired. 

For the onions, heat the olive oil in a large skillet, add the onions and cook over medium heat (stir occasionally) until onions are nicely brown and sweet and reduce greatly in size (30 to 40 minutes). Season well with salt. 

Smother each serving of lentils and rice with the onions and top with a dollop of yogurt.  Serves 6 to 8