2 onions, thinly sliced 2 T olive oil 2 c cooked brown rice 2 c cooked brown lentils 1/2 t cinnamon 1/2 t cumin salt
If you don't have leftover rice and lentils sitting around, start cooking some first (in separate pots). Caramelize onions in oil over medium-low heat for almost an hour, until very brown and getting crispy. Combine everything in a bowl and season to taste. Serve with veggies, pitas, hummus, and yogurt.