Lentil rice with dates and fresh herbs

Ingredients
Ratio for one standard InstantPot.

Rice/lentils

• 2 cups green lentils
• 8 cups vegetable stock
• 3 tablespoons of olive oil
• 5 teaspoons cinnamon
• 3 teaspoons turmeric
• 3 tablespoons salt
• 5 cups basmati rice
• Fresh herbs
  we used fresh dill, mint, cilantro, and chives
• 1 cup freshly squeezed lemon juice

Date/onion

• 2/3 cup olive oil
• 4 yellow onions, diced
• 1 pound fresh Medjool dates, diced
• 8 cloves of garlic, diced

Yogurt or hummus for serving

Recipe
Serves 16

1. Boil 8 cups of vegetable stock + three tablespoons of olive oil and reduce to medium heat. Add lentils, cinnamon, and turmeric and stir until combined. Simmer until lentils are mostly cooked but still slightly firm, about 10 minutes. Drain and save liquid.
2. Boil four cups of lentil liquid. Add the rice, par-cooked lentils, 2 tablespoons of salt, and additional liquid until rice is covered by 1 inch. Cook until water is absorbed, about 15 minutes. Reduce heat to low and cover, allowing to steam for additional 10 minutes. Add additional salt and spices to taste.
3. In a separate pot or pan, heat the 2/3 olive oil and add onions with a pinch of salt. Cook on medium heat until onions are dark golden, about 15 minutes. Reduce heat and add garlic, cooking for 2-3 minutes. Add chopped dates and allow to warm through for 2-3 minutes. Remove from heat. Add additional salt to taste
4. Transfer lentil/rice mixture to tray or bowl and fold in onion/date mixture (be careful not to squish the dates).
5. Pour lemon juice over the rice. Drizzle with additional olive oil if desired. Sprinkle over with fresh herbs, and serve with hummus or yogurt.