Mujaddra (Rice & Lentils) by bookseller

Cook both rice and lentils -- maybe the same amount of each, doesn't matter -- as you normally would (though maybe don't put them on the heat till the onions are about halfway done). Slice up about twice or three times as many onions as you think you'll need, getting them as thin as possible, and separating them into rings. Pour an unconscionable amount of olive oil (must be olive oil) into a pan, and cook the onions over the lowest possible heat. Getting them as dark as they can go will take quite a long time, easily an hour, maybe more, but you really don't have to poke them or fuss with them; just come in and check every 20 minutes or so; stir the darker ones in with the lighter ones, make sure nothing's sticking. When at least half of them are a really dark brown (and the other half are deep gold), mix the contents of the pan -- onions and onion-y olive oil -- together with the rice and lentils (which are still warm), and season everything with salt and black pepper and (if you're me) some cumin seeds that you have toasted in a dry pan till fragrant, and ground. Good warm, good cold, good plain, good with extra bits in, good with green eggs and ham, good all around. Too high in carbs for me to indulge often, sadly, but great comfort food. And as comfort food goes, actually not bad for you.

FWIW, my recipe, which I started making in college, comes from the Frugal Gourmet, who may have been a perv but put out some good cookbooks.