Ingredient:

• 4 medium cloves garlic, smashed and peeled
• 2 bay leaves
• 1 tablespoon ground cumin
• 1 ¾ teaspoons fine sea salt, divided
• Freshly ground black pepper
• 5 cups water
• 1 cup brown* basmati rice (regular, not quick-cooking), rinsed and drained
• 1 cup regular brown or green lentils**, picked over for debris, rinsed and drained
• ⅓ cup extra-virgin olive oil
• 2 medium-to-large yellow onions, halved and thinly sliced
• ½ cup thinly sliced green onions (from 1 bunch), divided