Rinse the rice and lentils in a large pot with cold water.

Fill the pot with water and cook until the rice and lentils are tender.

Drain the rice and lentils in a colander and rinse with cold water.

In a separate pan, cook minced onions in oil until softened and golden brown.

Remove the onions from heat and add allspice to the onions.

Add the cooked rice and lentils to the onions.

Mix and fluff the mixture gently and add salt to taste.

Cover the pot with a dishtowel under the lid.

Leave the pot on low heat for at least 30 minutes to allow the flavors to meld.

For the side salad: mix the finely chopped tomatoes, cucumber, and minced garlic together.

Add vegetable oil and salt to taste, then mix well.