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1
Put the onions in a large skillet with a lid and turn the heat to medium.
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2
Cover and cook, stirring occasionally, until the onions are dry and almost sticking to the pan, about 20 minutes.
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3
Add the oil and a large pinch of salt and cook, stirring occasionally, until the onions brown, another 10 to 15 minutes.
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4
Meanwhile, put the lentils in a 4-quart or other medium saucepan and add 1 quart water; turn the heat to medium-high, then cover and cook, stirring occasionally, for about 20 minutes.
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5
Turn off the heat if the lentils become tender before the onions are done.
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6
Coarsely chop half the onions, making just a few passes with a knife.
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7
Add these and the rice to the lentils and stir.
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8
Continue cooking until both the rice and lentils are tender and all the water is absorbed, another 15 minutes or so.
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9
If the mixture begins to dry out before it is completely cooked, add another 1/2 cup water, repeating as necessary.
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10
When the mixture is done, taste and adjust the seasoning; keep warm over low heat.
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11
Meanwhile, continue to cook the onions left in the skillet over medium-high heat, stirring frequently, until they are a dark brown and threatening to burn, about 15 minutes.
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12
Remove with a slotted spoon and drain on paper towels.
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13
Garnish the rice and lentils with the caramelized onions and serve.
