Mujadara

Slice the onions.
Sizzle the persil.

Add some oil to a pot and fry the onions until they are golden brown, almost crispy.
Take them out of the pot and set aside.

In another pot, precook the lentils in water for 15 minutes.
They should be al dente and not mushy.
Drain them and set aside.

In the same pot, reheat a bit of oil and add the cumin and the persil. Fry for 1 minute. 
Add the lentils and fry them a bit. Add the rice and the onions as well.
Pour in some water and salt. Turn on the heat to high and bring to a boil.

When the water starts boiling, reduce the heat to low and cover the pot. 
Cook for 20 minutes.

When the water starts boiling, reduce the heat to low and cover the pot. Cook for 7 minutes. Then keep covered and let it rest for 15 minutes.