1.Place the lentils in heavy pot with a tight fitting lid. Add water simmer over medium-low heat uncovered until they are soft about 20-30 minutes.
2.When lentils are soft, remove from heat and add a pinch of salt, cover and set aside.
3.Heat olive oil in heavy frying pan over medium-high heat. Add onions and a pinch of salt, reduce heat to medium-low and start to brown onions, stirring every few minutes.
4.Continue to cook onions, stirring often, until they are deeply browned and caramelized, about 20-25 minutes. Don't rush this step; the onions will be bitter if they're cooked at high heat.
5.Sprinkle cumin into the onions and sauté 1-2 minutes. Use a slotted spoon to transfer the cooked lentils to the pan with the onions, leaving behind any water that is not absorbed.
6.Gently fold cooked rice into the lentils and caramelized onions. Separating any clumps of rice, heating for a minute or two if the rice is not hot.
7.Adjust the seasoning with salt and pepper, if necessary.