Brown the onions in a dutch oven over medium-high heat for 10 minutes.
2 ea Onions, shallots, or leeks, chopped
Add the garlic to the onions and cook for 1 minute.
2 cloves Garlic, minced
Add the cumin, allspice, cayenne, thyme, oregano, and rosemary.
1 tsp Cumin, 1/4 tsp Allspice, 1/4 tsp Cayenne, 1/4 tsp Thyme, 1/4 tsp Oregano, 1/4 tsp Rosemary
Add the broth and bring to a simmer for about 10 minutes.
5 cups Vegetable broth
Add the olive oil and salt.
2 Tbsp Olive oil, 1 tsp Salt
Add the lentils and cook uncovered over medium heat for 25 minutes.
1 cup Lentils
Add the rice and cook for 25 minutes, adding water or broth if too dry.
3/4 cup Basmati rice
Once you have cooked the rice and lentils, add the lemon juice and salt and pepper to taste.
3 Tbsp Lemon juice or vinegar