You can watch the video in the post for visual instructions.If using brown rice, I recommend soaking it for 20 minutes before you start making the recipe, then drain. Read the notes below for the white rice method.

Method for using brown rice: Add the soaked brown rice and 2 ½ cups of water to a large pot and bring it to a boil. Stir in the veggie bouillon powder, 1 tsp of salt, black pepper, and 2 bay leaves. Once it starts boiling, reduce the heat, cover the pot with a lid and let it simmer for 20 minutes.

Meanwhile, you can soak the lentils in a bowl with cold water, then drain. I recommend this step because it cooks the lentils more evenly and a little faster.

Also, slice the onions while the brown rice cooks. I used 2 yellow onions and 3 red onions, but you can use just yellow or red ones.

After 20 minutes of cooking the brown rice, add the drained lentils to the pot, along with 3 cups of water, stir to combine, and cover the pot with a lid. Once it starts boiling, reduce the heat and set the timer to 25 minutes.

Meanwhile, heat the oil in a large skillet. Once hot, add the sliced onions. Stir, then reduce the heat to medium and cover the skillet with a lid. Cook the onions for about 10 minutes, then uncover the skillet and stir thoroughly. Add the cumin, and ½ tsp of salt and continue to cook the onions without a lid for about 5-10 minutes. You can increase the heat for a crispier result.

Once the cooking time for the lentils is up, check if the rice and lentils are tender, if not, let them simmer for a few more minutes, then turn off the heat and set the pot aside, still covered, for some minutes.

Remove the bay leaves, then add about ⅔ of the caramelized onions to the lentils and rice pot and reserve the remaining ⅓ for garnish. Serve in bowls, top with dairy-free yogurt, caramelized onions, and fresh herbs of choice like parsley or cilantro. Enjoy!