Steps
- Rinse 1 cup of long-grain white rice, soak in water for 15 minutes, then drain. Measure 4 cups of water.
- Rinse 1 cup of black lentils. Bring to a boil with half the measured water. Cover and simmer for 10-12 minutes, until partly cooked, then drain.
- Heat ¼ cup of olive oil in a heavy pot and add 2 diced large yellow onions and 1 teaspoon of kosher salt. Cook over medium-high heat for about 40 minutes, stirring often, until deeply browned, lowering the heat if needed.
- Add the remaining measured water, bring to a boil, and simmer for 2 minutes. Add the rice, lentils, 1 teaspoon of ground cumin, and black pepper. Cover and simmer gently for 15-20 minutes, until tender and the water is absorbed.
- Meanwhile, thinly slice 1 large yellow onion. Fry in 3 tablespoons of olive oil over medium-high heat, in batches, until crisp and deep golden. Drain on paper towels.
- Rest the rice covered, off the heat, for 10 minutes. Fluff and top with the crispy onions and chopped parsley.