Sauté the onion, carrot and garlic in the 1/4 cup of olive oil until the onion is translucent. Add the rice and sauté for a couple of minutes, add the lentils, cumin, oregano, cinnamon, salt and pepper and pour in the broth. Bring to a boil, cover and simmer for 20 - 25 minutes without removing the lid of the pan.
For the topping:
Sauté the diced onion in 1/4 cup of olive oil until they are caramelized, if they become a little blackened, this is good, it adds to the flavor - just don't burn them to a crisp.
For the dressing:
In a jar or cruet, combine the remaining 1/2 cup of olive oil, lemon juice, garlic, jalapeno, oregano and salt and shake until the mixture is emulsified.
Serve the caramelized onions on top of the lentils and rice with a dash of the dressing on top.
The sweetness of the caramelized onion and the tang of the dressing elevate the lentils and rice - if you try them once you will miss them if you just make the lentils and rice again and decide to skip the onions and dressing.
Beignets de Courgettes
2 pounds of zucchini
3/4 cups flour
1 tsp. salt
1/2 tsp pepper
1/2 cup grated parmesan cheese
oil for frying
Shred the zucchini using ther largest holes on a box grater and put in a large mixing bowl.
Stir in the eggs, garlic, flour, salt, pepper and cheese and mix until blended.
Heat about 1/2 inch oil in a frying pan or electric skillet to 350 degreees. Drop the batter by
large spoonfuls and cook 3 to 4 minutes per side, until lightly browned. Remove from oil with a slotted spoon or spatula and drain on brown paper or paper towels to absorb the grease.