Mujadara

Toast the onions: Peel two of the onions, cut in half lengthwise and then into 3/4-inch-thick slices.

Cook in oil over medium-high heat in saute pan with a heavy bottom until onions are dark golden brown, 10 minutes or more. Stir occasionally so they cook evenly and don't burn. Remove using slotted spoon, leaving oil in pan; drain onions well on paper towels.

Cook lentils and rice: Peel and chop remaining onions. Rinse lentils. Saute onion in olive oil (replenish as needed) until tender. Add lentils and stir to coat.

Add water and stir in seasonings; bring to boil. Simmer about 10 minutes, until tender. Rinse rice and add to lentils. Cook about 25 minutes until rice is done.

Serve, sprinkled with toasted onions.