Lentils and Rice with Caramelized Onions

A very simple, quick and easy one-pot meal. A little on the plain side but tasty and unbelievably filling, in addition to being low-calorie and nutritious!

Hardware:
4-quart or larger saucepan/stock pot with lid
large skillet

Software:
2 cups lentils, rinsed and picked over for rocks
1 cup rice (long or short grain is fine, I used Texmati)
6 cups (i.e. 1.5 quarts) chicken, beef, or vegetable stock
1 medium onion, diced
2 cloves garlic, crushed or finely minced
1 tablespoon olive oil
1 teaspoon cumin
salt and pepper to taste
2 Large onions, sliced
2 tablespoons olive oil

Directions:
Sweat the diced medium onion in the tablespoon of oil in your stock pot over medium-high heat. Once the onion is translucent (~5 minutes) add the garlic, cook another 3 minutes. Add the lentils, cumin, and broth (as well as a hefty pinch of salt) bring to a boil, cover, and reduce heat. Simmer for 20 minutes or until the lentils begin to soften, then stir in the rice and cover again. Cook 15-20 minutes or until the rice is done. If the consistency is too thin once the rice and lentils are at the correct texture, simply uncover and keep at a simmer to evaporate the extra liquid. Season to taste with salt and pepper and serve hot.
For the caramelized onions, simply cook the sliced onions in the skillet with the remaining oil over medium heat for 20 minutes or so, stirring occasionally. You want them to be darkening but not burned. Serve garnishing the lentils and rice.