Middle Eastern cuisine often combines sweet ingredients, such as cinnamon and currants, with more-savory ingredients, such as cumin and onion. That sweet and savory pairing “makes” this dish. Although the currants are so small that they aren’t readily apparent, they add a depth and richness that’s important.

1 medium onion, minced
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1/2 teaspoon cayenne
3/4 cup dried lentils, sorted for stones and shriveled lentils and rinsed
2 cups low-sodium vegetable broth or water
14.5-ounce can no-salt-added crushed tomatoes, undrained
2 cups low-sodium vegetable broth or water
1 cup uncooked rice
1/2 cup water
1/3 cup dried currants
1/4 cup crumbled feta cheese

Heat a large nonstick skillet over medium heat. Add the onion, cumin, cinnamon, and cayenne. Cook for 10 minutes, or until the onion is soft.

Stir in the lentils and 2 cups broth. Increase the heat to medium-high and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes.

Add the remaining ingredients except the feta. Increase the heat to medium-high and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes, or until the rice and lentils are tender.

To serve, sprinkle with the feta.