Lebanese Lentils, Rice & Fried Onions (Mujadara) with Chopped Salad

Directions

1. Rinse the lentils, put them in a medium saucepan with the broth and a pinch of salt, bring to a boil, then reduce to a simmer and cover for 10 minutes.
2. While the lentils begin cooking, peel and slice the onion into half-moons.
3. In a skillet set over medium-low, swirl in oil and add the onion with cumin and salt; cook, stirring occasionally, until the onions are soft and golden, about 15 minutes, then remove from heat.
4. Rinse the jasmine rice, drain well, and add to the saucepan with the lentils; bring back to a boil.
5. When the pot returns to a boil, cover, lower the heat to a gentle simmer, and cook until the lentils and rice are tender and most of the liquid is absorbed, 18–20 minutes. Let stand off heat for 5 minutes still covered.
6. In a small bowl, mince the garlic and whisk with the oil, red wine vinegar, oregano, and pepper to make the dressing.
7. Dice the cucumber and tomato; wash and dry the romaine and cut into thin strips; finely chop the mint leaves and crumble the feta, then add all to the dressing and toss to combine.
8. To serve, divide the lentil-rice mixture and the salad between plates and top the lentil-rice mixture with the fried onions.