This recipe is inspired by a Middle Eastern lentil and rice pilaf called mujaddara. Served hot or cold, this dish is traditionally topped with a generous sprinkling of aromatic fried onions. I don't have a problem with fried onions, but I usually opt for a lighter topping of  sliced cucumber, fresh chopped parsley and a bit of plain yogurt. Lentils and rice make an excellent side dish or vegetarian main dish. I love to serve this pilaf with roasted vegetables or grilled fish. You can add whatever spices you like - or just stick to salt and pepper to keep it simple. There really aren't any rules, so go ahead and be creative! Here's what you'll need: (Makes 6 servings) 2 tbsp olive oil 1 large onion, thinly sliced 1 tsp salt 1 tsp cinnamon ½ tsp each ground allspice, coriander and cumin 1 cup dried green lentils 1 cup long grain rice Garnishes: Thinly sliced cucumber Chopped fresh parsley Lemon wedges Plain yogurt Fried onions In large pot or Dutch oven, heat oil over medium heat. Add onions and ¼ tsp of the salt; cook, stirring, until dark golden, about 35 minutes. Sprinkle in cinnamon, allspice, coriander and cumin; cook, stirring, until fragrant, about 1 minute. Stir in lentils and  2¾ cups water (or stock). Bring to boil; cover, reduce heat to simmer and cook for 20 minutes. Stir in rice; bring to boil, cover, reduce heat to simmer and cook until all the liquid is absorbed, about 15 minutes. Let stand, covered, for 15 minutes. Fluff with fork, pour onto serving platter and top with desired garnishes. Photography by Irene Fong