Heat olive oil in a pot.

Brown sliced onions slowly over medium low heat. It can take anywhere from 10-30 minutes.

Remove half of the onions and set aside.

Add salt and cumin to the remaining onions and cook for a minute.

Add lentils and 2 cups water. Bring to a boil, reduce to a simmer and cook covered for 10 minutes.

Add 2 more cups of water and rice. Bring back to a boil, reduce to a simmer, cover and cook for 20 more minutes or until liquid is absorbed and rice and lentils are tender.

Remove from heat, fluff with fork and reserved onions to the top.