Toss the sliced onions with the salt and cornstarch.

Add vegetable oil to a large deep pan over medium-high heat (the amount of oil you use will depend on the size of your pan – you want enough oil to cover the bottom of the pan by 1-inch so as to submerge your onions completely). Add in the tossed onion slices, and stir occasionally until the onions become golden-brown, approximately 12 minutes.

Remove the fried onions, and set aside (as a single layer) to drain on a paper towel.

Set aside the used oil (don’t throw it away!).

In a saucepan over medium heat add the reserved oil, and garlic. Cook, stirring occasionally, until fragrant, approximately 2 minutes. Be careful not to overcook – burnt garlic is not very tasty!

Add the remaining ingredients. Bring to a boil, reduce heat to medium-low and cover, let simmer for 15 minutes.

In a heavy pot over medium-high heat, add reserved oil with the fried onions, lentils, and a tablespoon of salt. Stir for 1-2 minutes. Add 4 cups of water and bring to a boil. Keep heat on medium high, maintaining a gentle boil for 10-15 minutes, or until the lentils are cooked through. Do not drain.

Stir in rice, vermicelli, hot water, an additional tablespoon of salt and ground cumin. Bring to a boil, cover and reduce heat to low for 12-15 minutes, or until pasta is cooked. Fluff with a fork or light spatula.

Mix all the ingredients until fully combined.