1. In a heavy soup pot or a dutch oven, add 3 tablespoons of olive oil and the chopped onion. Stir until the onions soften about 5 minutes.
2. Rinse your lentils. Add the lentils to the onions and add the water. Bring the mixture to a boil. Skim the foam off the top
3. Tip: for every cup of red lentils add 3 cups of water or stock
4. Add the rinsed rice, spices, bay leaf and stir to combine. Let it cook until the rice and lentils are tender and cooked through about 45 minutes. Make sure you stir often so they don’t stick to the bottom.
5. Add more water if mixture is too thick 1/2 cup at a time. (I added an additional 1.5-2 cups of water) because it all depends on the type of rice you use. We are looking for a porridge consistency
6. In the meantime In a medium pan heat the olive oil and fry the onions till they are golden-brown. Add a pinch of salt to season. Don’t rush this process it will take up to 30-45 minutes to achieve the right caramelization. Stir your onions often.
7. Once the onions are caramelized strain them on a paper towel but reserve the cooking olive oil.
8. Once the lentils and rice are cooked through. Add the olive oil left over from cooking the onions into the lentil and rice mixture and fold until all the oil is combine into the lentils. The olive oil will make this mixture super silky and pudding like.
9. Reserve the fried onions to garnish the top
10. The thickness of this porridge is up to you if you like it more runny, add a bit more water

To serve**

1. Pour into a serving platter or little bowls.

Garnishes**

1. Toss the raw sliced onions with a tsp of sumac and half a tsp of cumin.
2. Garnish the top of the bowls with the crispy onions, sumac raw onions, fresh minced parsley and a sprinkling of cumin.
3. The best part about this dish is it’s eaten hot or at room temperature or even straight out of the fridge. Serve with chopped vegetables like tomatoes, cucumbers and an assortment of pickles and olives.

Storing

1. This will last for up to a week in the fridge. Making for the best summer lunch or dinner or even as a side.