LENTILS WITH FRIED ONIONS

Steps:

• Pour the oil into a heavy skillet (I use a 10-inch cast-iron) or saucepan and place over moderate heat.
• Add the onions and cook, stirring often, until they are tender, starting to become crisp, and have turned a rich brown color.
• This can take as long as 25 minutes.
• Remove half the onions to a dish and reserve.
• Add the lentils and water to barely cover the lentils.
• Bring to a boil, stirring up the caramelized bits of onion at the bottom of the skillet.
• Lower the heat, and simmer the lentils and onion for about 25 minutes, covered, or until the lentils are cooked but still firm to the bite.
• Check a few times to see that there is enough water; add it sparingly, if necessary.
• If there is too much liquid, remove the cover and boil the lentils to evaporate excess water.
• Stir in the reserved onions and taste for seasoning.
• Serve hot or at room temperature.