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1
Submerge the lentils in a medium-size bowl filled with cold water.
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2
Pick out small rocks and skim off any dirt and old shells that float to the surface.
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3
Drain.
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4
Place the rice in a medium-size bowl, add cold water to cover, and let soak for 10 minutes.
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5
Drain through a fine-mesh strainer and set aside.
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6
In a medium-size, heavy saucepan, combine the 2 cups water and lentils and bring to a boil.
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7
Reduce the heat to medium-low and simmer, uncovered, until the lentils are al dente (tender enough to bite through, but still firmdo not overcook!
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8
), 15 to 20 minutes.
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9
Remove from the heat.
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10
Pour any excess liquid from the cooked lentils into a measuring cup.
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11
Add enough water to equal 3 cups of liquid.
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12
Return the liquid to the saucepan with the cooked lentils.
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13
Add the salt, cover, and bring to a brisk boil over high heat.
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14
Once the lentils are boiling, add the drained rice.
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15
Stir gently twice so as not to mash the lentils.
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16
Boil, uncovered, until the water reaches the level of the surface of the rice and lentils, about 5 minutes.
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17
Cover tightly, reduce the heat to its lowest possible level, and steam.
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18
After 7 minutes, mix by gently folding the rice and lentils from the bottom of the pan to the top with a spoon.
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19
With the back of a spoon, scrape gently along the side of the saucepan and push the contents toward the center to create a mound.
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20
Cook until the water is cooked off, about another 15 minutes, repeating the folding and scraping several times.
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21
(May be prepared in advance up to this point.
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22
To reheat, place in a preheated 350F oven until very hot, about 20 minutes.
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23
Then proceed with step )
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24
Immediately before serving, heat the oil in a small skillet over medium-high heat and fry the onions until very brown and crispy, 5 to 7 minutes.
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25
Arrange the rice and lentils on a serving platter or in a large serving bowl and pour the fried onions and their oil over the top.
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26
Do not mix.
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27
Dot the top with the butter and serve at once, with several spoonfuls of the Yogurt-Mint Dressing on top of each serving.
