Cook lentils in boiling water ~20 min until tender. Drain.
Caramelize 3 onions in 4 tbsp olive oil until golden. Remove half for topping.
In same pot, add 2 tbsp olive oil + minced beef + cumin + salt/pepper. Brown well.
Stir in lentils + 1–1.5 cups stock. Simmer 10–12 min until slightly saucy.
Serve topped with reserved caramelized onions.
