Kitchree

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 cup white rice (short or medium grain preferred)
• 1 cup dried lentils
• 3 cups boiling water
• 1 bay leaf, crushed
• 1 cinnamon stick
• 1/4 teaspoon ground pepper
• 1/2 teaspoon clove (or 6 cardamon pods, or 1 teaspoon cumin seed)
• 1 teaspoon salt
• 4 naan bread

1. Heat oil in a 3-quart pot and saute onions until golden.
2. Rinse rice and lentils in a colander and drain. Add to onions and saute for 2 to 3 minutes to dry.
3. Add boiling water and seasonings.
4. Cover and simmer over low heat until quite tender, about 1 hour. Check after about 45 minutes and, if dry but not yet tender, add additional water.
5. Adjust salt to taste and serve while hot accompanied with the naan.

olive oil, onion, white rice, dried lentils, boiling water, bay leaf, cinnamon, ground pepper, clove, salt, bread

Taken from www.food.com/recipe/kitchree-519212 (may not work)