In a a medium pot on moderate heat, sauté the onions and in olive oil for 3-5 minutes or until softened. Add the cumin and garlic and cook for an additional minute until fragrant.

Add the rice, lentils and 4 cups of water. Bring to a boil then lower heat and cover, allowing to simmer and cook until all water is absorbed, about 20-25 minutes.

Season with salt and additional cumin if desired. Do a quick taste test to ensure lentils and rice are cooked through. If needed, add another 1/2 cup of water and allow to cook until absorbed.

Garnish with caramelised onions or fresh spring onions and serve.