LENTILS & RICE PILAF WITH CARAMELIZED ONIONS (MUJADARA)

Lentils
Place the lentils in a small saucepan and add water to cover the lentils by at least 2 inches. Cook the lentils over medium-high heat until almost tender, about 15-18 minutes, with still some bite and shape, we'll finish cooking with the rice. Drain; set aside. Soak the rice in a bowl of cold water for 20 minutes while you caramelize the onions.
Onions
Add 3/4s of the olive oil to a large, thick-bottomed pot, dutch oven or cocotte. Warm the olive oil over medium heat. Once warm, add the sliced onions and sprinkle a little salt, stir to coat with the oil evenly. Cook the onions for a total of 18-20 minutes, stirring often, or until the onions are a deep orange-golden with edges of dark caramelization. (Set a timer for 20 minutes if needed)
If the onions start to brown before the 10-minute mark, you may want to drop the heat. They should develop color around 12-15 minutes. (So go slow and low).
Stir the onions often so that they don't burn. Transfer the onions to a plate lined with a paper, leave the excess oil in the pot. We will cook the rice in this aromatic oil.
Rice and Assembly
Drain the soaked rice thoroughly and add it to the oil remaining in the pot (if you have less than a tablespoon, add the remaining olive oil). Very gently sauté the rice just enough to coat the oil to the rice and the rice turns opaque.
Add the lentils, half the caramelized onions to the pot. Add all the spices; cumin, coriander, turmeric, allspice, cinnamon, salt and pepper. Add 1 1/2 cups of water or broth and allow the liquid to come to a boil rolling boil, cover, lower the heat to the lowest setting, and let cook for 15 minutes.
Take the pot off the stove. Sprinkle the remaining caramelized onions to the top of the rice. Cover with a lid and allow the rice to rest for 10 minutes (making sure the heat is turned OFF. Gently fluff and mix in the onions into the rice before serving. I like a little garnish of rose petals and chopped parsley. Enjoy!!