• 2 medium onions, chopped
• 1/4 cup olive oil
• 2 cups water
• 1/2 cup lentils
• 1/2 cup brown rice
• 1/2 can garbonzo beans
• 1 Tablespoon cumin
• 1 Tablespoon allspice
• 1/4 teaspoon pepper
• 1 tablespoon garlic powder

Combine cumin, allspice, pepper and garlic powder in a small bowl. Saute the chopped onions in oil until clear in a large pot. Add the water, lentils and rice. Bring to a boil. Cover the pot and simmer until lentils are tender about 20-30 minutes. Stir occasionally to prevent burning. Add beans and spices. Stir. Continue cooking at low heat for 15 minutes.