Rinse 1 cup of long-grain white rice, soak in water for 15 minutes, then drain. Measure 4 cups of water.
Rinse 1 cup of black lentils. Bring to a boil with half the measured water. Cover and simmer for 10-12 minutes, until partly cooked, then drain.
Heat ¼ cup of olive oil in a heavy pot. Add 2 diced large yellow onions and 1 teaspoon of kosher salt. Cook over medium-high heat for about 40 minutes, stirring often, until deeply browned. Lower the heat if needed.
Add the remaining measured water, bring to a boil and simmer for 2 minutes. Add the rice, lentils, 1 teaspoon of ground cumin and black pepper. Cover and simmer gently for 15-20 minutes, until tender and the water is absorbed.
Meanwhile, thinly slice 1 large yellow onion. Fry in 3 tablespoons of olive oil over medium-high heat, in batches, until crisp and deep golden. Drain on paper towels.
Rest the rice covered, off the heat, for 10 minutes. Fluff and top with the crispy onions and chopped parsley.
