Rinse the green lentils under cold water, then place them in a pot with enough water to cover them by an inch. Bring to a boil, then reduce heat and let simmer uncovered for 15-18 minutes until tender yet slightly firm. Drain and set aside.

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in a large bowl of cold water for 20 minutes, then drain and set aside.

In a thick-bottomed pot, heat the olive oil over medium heat. Add thinly sliced onions and a sprinkle of salt, cooking for 18-20 minutes until deep golden brown.

Add the drained basmati rice to the pot, stirring to coat in olive oil and mix with caramelized onions. Sauté for 2-3 minutes until slightly opaque and fragrant.

Carefully add the cooked lentils and half of the caramelized onions to the pot, along with spices and enough water or broth to cover by an inch. Bring to a boil, cover, and let simmer on low for 15 minutes.

Remove from heat and let rest covered for 10 minutes. Fluff rice and lentils gently with a fork and top with remaining caramelized onions before serving warm.