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1
Melt butter in 10-inch-diameter oven-proof nonstick skillet over medium-low heat.
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2
Add onions and stir 1 minute.
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3
Cover and cook until onions are tender, stirring occasionally, about 15 minutes.
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4
Uncover and saute until onions are deep golden, about 5 minutes longer.
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5
Season to taste with salt and pepper.
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6
Remove from heat.
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7
Spread onions in even layer in same skillet; set aside.
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8
Meanwhile, cook lentils in pot of boiling water until almost tender but still firm to bite, about 20 minutes.
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9
Drain.
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10
Combine 2 1/2 cups water, cardamom, allspice, bay leaf and salt in heavy medium saucepan; bring to boil.
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11
Add rice and lentils; bring to boil.
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12
Reduce heat to low.
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13
Cover and simmer until rice is tender and water is absorbed, about 15 minutes.
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14
Discard cardamom, allspice and bay leaf.
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15
Preheat oven to 400F.
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16
Spoon rice mixture atop onions in skillet, pressing with back of spoon to compact rice; smooth top.
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17
(Can be made 2 hours ahead.
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18
Cool.
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19
Cover and let stand at room temperature.)
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20
Cover skillet tightly with double layer of foil.
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21
Bake rice mixture until heated through, about 35 minutes.
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22
Remove foil; let stand 5 minutes.
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23
Place plate over skillet; invert skillet, releasing rice and onions onto plate and scraping any onions remaining in skillet onto rice.
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24
Spoon rice and onions onto plates and serve.
