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1
Fry the onions slowly in a large pan over very low heat in 34 tablespoons of the oilcovered to begin with, until they soften, stirring often, and then uncovereduntil they turn a rich golden brown.
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2
Rinse the lentils in cold water and drain.
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3
Cook in 4 1/2 cups water for 20 minutes.
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4
Add half of the fried onions and the rice to the lentils.
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5
Season with salt and pepper and stir well.
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6
Put the lid on and cook over very low heat for another 20 minutes, or until the rice and lentils are tender, watching and adding water if it becomes too dry.
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7
At the same time, put the remaining onions in the pan back on the fire, and continue to fry them, stirring often, over medium to high heat, until they are a dark brownalmost caramelized.
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8
Serve the lentils and rice cold or warm in a wide shallow dish with the onions sprinkled on top and the remaining raw oil poured all over.
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9
Add 1 tablespoon tomato paste and 1/2 teaspoon dried red-pepper flakes or a pinch of ground chili pepper to the water with the lentils.
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10
Add 1 teaspoon cumin and 1 teaspoon coriander to the cooking water, or 2 teaspoons dried mint.
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11
In another dish of rice and lentils, called masafi, the lentils are turned to a puree.
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12
Red lentils, which disintegrate easily, can be used for this.
