How to Make It
In a medium saucepan, toast the cumin seeds over moderate heat until fragrant, 1 to 2 minutes. Add
the rice, a pinch of salt and 1 1/2 cups of water and bring just to a boil. Cover and cook over low heat for about
20 minutes, until the rice is just tender and the water is absorbed. Let stand for 10 minutes, then fluff
the rice with a fork. Stir in the lentils, scallions, olive oil and lime juice; season with salt and pepper and
The best precooked lentils are Cryovaced and sold in blocks at many supermarkets.