Instructions: Good handful of flat leaf parsley leaves, finely chopped Plain yogurt, for garnish

Combine the lentils, rice, and water. Bring to a simmer; then cover and cook over low heat for about 20 minutes, until all the liquid has been absorbed. Remove from the heat and let stand, covered.

Heat oil in a medium saucepan and saute the sliced onion over moderate heat, stirring occasionally, until the onion is golden brown. Remove the onion from the pot, saving as much oil as possible. Set the onions aside.

In the same saucepan, saute the chopped onion and the garlic in the remaining oil, stirring, until the onion wilts and just begins to turn golden. Stir in the cumin.

Add the tomato sauce, salt, pepper; mint, and chickpeas, then add the reserved lentils and rice. Mix well, then cook, stirring occasionally, over low heat for 15 to 20 minutes. Just before serving, stir in the parsley.

Serve hot, garnished with the reserved caramelized onions, and pass the yogurt.

This dish will thicken considerably the longer it sets. If you need to thin the mixture, add some water and adjust the seasoning as necessary. .

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.