Pick over lentils to make sure there's no stones. In a large, preferably enamel coated pot, bring the lentils and water to a boil. Once the boiling starts, set a timer for an hour and lower the heat to medium.
While the lentils are coming to a boil, chop the onions (not too finely) and place in a frying pan with the oil. Start with 1/4 cup. There should be excess oil, but the onions shouldn't be FLOATING. Once you set the timer on the lentils, turn the onions onto medium-low heat. Add a generous amount of salt and pepper, at LEAST a teaspoon of salt. Stir occasionally. Let it cook for the entire hour, you want the onions to be caramelized and somewhat browned!
When there's 10 or 15 minutes left on the lentils, add the rice to the onions. Stir well to ensure ALL the rice gets coated with oil. By the time the 10 or so minutes are up, the rice should be opaque, and there should still be a little spare oil in the pan.
Once the hour is up, add the rice/onion mixture to the lentils. Do NOT drain! Mix well, adjust seasonings. Cover and cook on low for 20-25 minutes. Be sure to stir it once in awhile, scraping the bottom of the pot, as it WILL stick. It will end up rather thick, and smells lovely! Eat up. ;)
I got this recipe from a friend who got it from another friend, etc. It is actually pretty simple, and the timing works well. Even though there isn't much in there ingredient-wise, it is SO GOOD! This is a popular dish and even my meat-eating friends love it. :)