Instructions:

• Step 1: Par-Cook the Lentils.

  Begin by rinsing the brown lentils under cold water. In a medium pot, combine the lentils and 2 cups of water. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes until they are just tender. Drain and set aside.
• Step 2: Caramelize the Onions.

  In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, for about 20-25 minutes until the onions are deeply caramelized and golden brown. Remove half of the onions and set aside for garnishing later.
• Step 3: Cook the Rice and Lentils.

  In the same pot used for the lentils, add the rinsed basmati rice, cooked lentils, ground cumin, and 2 cups of water. Stir to combine and season with salt. Bring to a boil, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the rice is tender and the water is absorbed.
• Step 4: Fluff and Serve.

  Once the rice and lentils are cooked, remove the pot from heat and let it sit covered for 5 minutes. Fluff the mixture with a fork and drizzle with the remaining 2 tablespoons of olive oil. Serve warm, garnished with the reserved caramelized onions and chopped parsley.