Place the lentils in a small saucepan with 2 cups of the water + pinch of that powder. Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat. Drain the lentils, keeping the liquid to cook the rice in. Set lentils aside.

In a large sauté pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook.

Carefully pour the remaining 2 cups of liquid (drained from the lentils + water), bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Add a good dash of kosher salt, black pepper, and the cumin.

Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 15 to 20 minutes).

If you are adding the fried onions, work on them while the rice and lentils are cooking. In a large skillet, heat 2 to 3 tablespoons extra virgin olive oil over medium-high heat. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are crisp and deeply golden brown. Transfer the crisp onion rings to a paper towel-lined plate to get rid of excess oil.

Let the rice and lentils rest covered for about 10 minutes undisturbed, then garnish with parsley and transfer to serving bowls. Top each bowl with the crisp onion rings.

Sides: Plain yogurt and a fresh Mediterranean salad (cucumber and tomato, tomato and feta, fattoush, balela, or shirazi).