Whole Rice and Lentils (Majadara)

¼ cup olive oil

1 large onion, chopped

3 cloves garlic, chopped

1 teaspoon chopped fresh ginger root

1 cup brown rice

1 cup green lentils

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon ground cinnamon

2 ½ cups water

Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil.

Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture; cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.