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Heat the sunflower oil in a medium-size heavy-based saucepan.
Fry the sliced onions until golden brown and crispy.
Cook the lentils until softened but still have a little bite.
Toast cumin and coriander seeds in a saucepan, add rice, olive oil, turmeric, allspice, cinnamon, sugar, salt, pepper, cooked lentils, and water.
Simmer for 15 minutes, then let it sit covered for an additional 10 minutes.
Mix in half of the fried onions and serve topped with the remaining onions.