Recipe(tried): Mjaddra (Lentils with Rice)

This recipe is similar to the one Gladys posted but with cumin, allspice and onions. I could not find a Labanese rice dish which contained Dill but sure that you could add it to this, no problem. Rice used seems to be Basmati.
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MJADDRA (LENTILS WITH RICE)
From: Food For The Vegetarian - Traditional Lebanese Recipes
Posted by: Bob Pitha

2 cups Lentils
3/4 cup Uncooked rice
2 medium Onions -- chopped
1/2 cup Olive oil
1 tbsp Salt
1/4 tsp Cumin
1/2 tsp Allspice or bhar

Clean and wash the lentils and boil them until tender.
Mash and strain into a separate pot. Add the rice,
salt, and spices, and mix well. In a pan, saute the chopped onions in oil until golden. Add them with the frying oil to the lentils and rice. Bring the mixture to the boil with enough water to cover and simmer over low heat for about 10 minutes, until the rice is cooked, stirring regularly to prevent sticking. Serve lukewarm or cold with radishes and spring onions or a cabbage salad.

That's the recipe straight from the book. I make a couple changes: first of all, I'm a bit liberal with the cumin and allspice - I don't use measuring spoons,and I'm sure I get more than the 1/4 or 1/2 teaspoon.

Bhar, by the way, is described by the book as "a spice blend made of cloves, cinnamon and nutmeg. It is very similar in flavor to allspice, which may be substituted for it." I use brown basmati rice, so I have to boil it for more than 10 minutes; this means I have to keep adding water to it so it doesn't dry out.

I mean to go back to the restaurant I first had this dish at and ask them what spices they use, since theirs is both spicier and darker than mine.