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1
Preheat the oven to 375.
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2
In a large saucepan, bring the red lentils, rice, sliced onion, chicken stock, water, cumin and allspice to a boil.
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3
Add a generous pinch of salt, cover and simmer over moderately low heat, stirring, until the lentils and rice are tender, about 20 minutes.
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4
In a blender, puree the soup in batches until very smooth.
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5
Return the soup to the saucepan and season with salt.
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6
Add more water for a thinner consistency, if desired.
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7
Meanwhile, in a large skillet, heat the oil until shimmering.
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8
Add the chopped onions and a generous pinch of salt and cook over moderate heat, stirring occasionally, until golden, 15 minutes.
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9
Remove from the heat.
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10
Spread the bread on a rimmed baking sheet.
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11
Bake for 10 minutes, until nearly crisp; let cool slightly.
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12
Reheat the soup, if necessary.
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13
Ladle the soup into shallow bowls, top with the fried onions and croutons and serve.
