We will be cooking the rice and lentils as you would cook pasta.
In a medium size pot, place the rice in a pot, fully covered with water and approx 2 inch above the level of the rice, add the garlic and bay leaf and season with salt.
Cook until the rice is full cooked, approximately 30-40 minutes.
Do the same with the lentils; In a medium size pot place the lentils in a pot, fully covered with water and approx 2 inch above the level of the lentil, add the garlic and bay leaf and season with salt. Cook until the lentils are fully cooked, approximately 20-40 minutes. (If the lentils you have on hand are not as fresh- they usually take longer to cook)
Add water throughout the cooking process, if needed. Once the lentils and rice are cooked, drain, discard the garlic and bay leaf, and set aside.
Caramelized onions:
Slice the onions- trim the tip and root from the onions. Cut in half each onion from root to stem, then remove the skins. Thinly slice each half from root to stem.
Warm a large skillet over medium heat, and cover with a full layer of onions. Don't over crowd and do it in two batches if needed. Let the onion cook, uninterrupted for approx 5 minutes, you want them to start getting caramelized. Stir and let them continue cooking until you see more onions turning brown. After approx 10-15 minutes add the oil and continue the cooking until you get the caramelization & softness you desire for approximately another 15 minutes. Season with salt and baharat.
Set aside 3-4 tablespoons of the onions to garnish on top and the rest place in a big bowl and mix with the rice and lentils. Place on a serving plate and top with the remaining onions and pine nuts.
