Step 1

Start by caramelising the onions. Heat 2 tablespoons olive oil in a large pan over medium heat and add the sliced onions. Stir to cover the onions in oil, season with salt and lower the heat to low. Cook, stirring occasionally, until the onions are translucent and softened.

Step 2

Add the sugar and continue to cook the onions, stirring frequently, until brown and reduced in size. This should take about 30-40 minutes.

Step 3

Meanwhile, heat 2 tablespoons olive oil in another large, deep pan and cook the diced onions for 3-4 minutes over medium heat until slightly softened.

Step 4

Add the garlic and continue to cook for another minute.

Step 5

Stir in the lentils, rice, ground cumin, ground cinnamon, vegetable stock and bay leaves. Season with salt and freshly ground black pepper.

Step 6

Bring to a simmer, then cover the pan with a lid and lower the heat to low-medium. Cook for 30 minutes or until the rice and lentils are cooked to your likening.

Step 7

Stir in the caramelised onions (reserve some for garnishing) and the parsley. Adjust the seasoning and serve topped with the reserved caramelised onions.