1). Place the rice and lentils in a pot and pour over hot boiling water until completely covered. Let sit for 25 minutes. Then transfer to a colander, drain the rice ad from the soaking water and wash it under running water for a few seconds until the water is clean and clear. set aside for 5 minutes. 

2). Heat up a pot with 1 tbsp oil and add the lentils and rice to the pot along with the salt and pepper and stir for about 2-3 minutes until is smells a bit toasted. 

3). Add 4 cups of boiling water, bring the pot to a boil, then reduce the heat to low, cover, and cook for 45 minutes without opening the lid.  

4). While the rice is cooking,  chop the onions and heat up a wide skillet with the oil.  Add the chopped onions and stir until really nice golden brown, which could take about 7-10  minutes.  Add the spices and sugar, mix for 30 seconds or so, and turn off the heat and let it sit until the rice finishes cooking. 

6. Once the rice was cooked for 45 minutes, turn off the flame and leave the pot closed for another 10 minutes. Then open the lid, fluff the rice and add the sauteed onions on top. Sprinkle with fresh chopped cilantro or parsley.  

Optional but recommended: Prepare a fresh chopped Israeli salad to serve on the side. 

Enjoy!