Lentils and Rice

Ingredients:
2 cups lentils (I usually use the reddish ones or light brown)
1 cup rice (I have used brown rice in this)
onions
garlic
olive oil
butter
butter
pine nuts
laban
salt
mint
flat bread

Put lentils in large saucepan and cook until done- about 30-45 minutes.  Wash rice, drain.  Saute with onions (maybe 1/2 of a regular onion diced) in small amount of olive oil.  Add to cooked lentils with salt and more water to cover.  Meanwhile fry thinly sliced onions ( I usually do two big onions) over low flame in a mixture of butter and olive oil.  Cook slowly so that they begin to carmalize.  We like them slightly crispy.  Also saute pine nuts and butter and/or olive oil and reserve along with the onions for topping.   Mash garlic (2-3 cloves) in medium sized bowl with salt.  Add 2-3 cups of laban and stir until well combined.  Garnish with mint if you want.  When lentils and rice are done cooking stir in small amount of olive oil.  Garnish with onions and pine nuts.  Serve with laban and arabic flat bread.  OH, and I forgot- you can also stir cucumbers into the laban dip.