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1
Place 1 tbsp olive oil in a large, deep saucepan and turn the heat to medium. A minute later, add the chopped onion and cook until it begins to become tender, about 5 minutes. Add the garlic, cumin, salt and pepper and cook 3 minutes more. Add the lentils, stir, and add 4 cups of liquid.
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2
Cook, stirring occasionally, until the lentils begin to soften, about 20 minutes. Add enough of the remaining stock or water so that the lentils are covered by about 1/2 inch of liquid. Stir in the rice. Cover and turn the heat to low.
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3
Meanwhile, place the remaining oil in a medium skillet and turn the heat to medium-high. Cook the onion slices, stirring frequently, until they are dark brown but not burned, about 15 minutes. Scoop out the onions and let them drain on paper towels while you finish cooking the lentils and rice.
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4
Check the rice and lentils after 20 minutes. When both are tender and the liquid is absorbed, the dish is ready. If the lentils and rice are not tender, add more liquid, cover, and cook for a few more minutes. If the rice and lentils are soft and there is much liquid remining, raise the heat a bit and cook, uncovered, stirring until it evaporates.
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5
Serve the rice and lentils garnished with parsley and the carmalized onions.
