Lentils and Rice with Caramelized Onions

• 3 large onions, thinly sliced
• 1/4 cup extra virgin olive oil
• Salt and black pepper to taste
• 2 cups dried brown or green lentils, rinsed and picked over
• 1 cup long-grain rice

1. Put the onions in a large skillet with a lid and turn the heat to medium.
2. Cover and cook, stirring occasionally, until the onions are dry and almost sticking to the pan, about 20 minutes.
3. Add the oil and a large pinch of salt and cook, stirring occasionally, until the onions brown, another 10 to 15 minutes.
4. Meanwhile, put the lentils in a 4-quart or other medium saucepan and add 1 quart water; turn the heat to medium-high, then cover and cook, stirring occasionally, for about 20 minutes.
5. Turn off the heat if the lentils become tender before the onions are done.
6. Coarsely chop half the onions, making just a few passes with a knife.
7. Add these and the rice to the lentils and stir.
8. Continue cooking until both the rice and lentils are tender and all the water is absorbed, another 15 minutes or so.
9. If the mixture begins to dry out before it is completely cooked, add another 1/2 cup water, repeating as necessary.
10. When the mixture is done, taste and adjust the seasoning; keep warm over low heat.
11. Meanwhile, continue to cook the onions left in the skillet over medium-high heat, stirring frequently, until they are a dark brown and threatening to burn, about 15 minutes.
12. Remove with a slotted spoon and drain on paper towels.
13. Garnish the rice and lentils with the caramelized onions and serve.

onions, extra virgin olive oil, salt, brown, longgrain rice

Taken from www.epicurious.com/recipes/food/views/lentils-and-rice-with-caramelized-onions-386228 (may not work)