Kichree (Iraqi Rice and Red Lentils) — Jewish Food Society

Ingredients

• 2 cups basmati rice
• 1 cup dried split or whole red lentils
• 4 tablespoons olive oil, divided
• 3 onions, sliced
• 2 cloves of garlic, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 3 campari tomatoes, peeled and diced
• 1 teaspoon tomato paste
• 8 tablespoons (1 stick) butter, cubed and divided
• 2 cups water
• 3 teaspoons kosher salt, plus more
• 1 teaspoon freshly ground black pepper
• 7 ounces halloumi cheese, sliced to ¼- inch slices
• Yogurt for serving