Heat the olive oil in a heavy saucepan or frying pan. When very hot add the sliced onions. Fry, stirring occasionally, for 5-7 minutes until a golden brown colour and turning crispy. (You want to do this in several batches).

Transfer onions to a colander and sprinkle with a little salt.

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Wipe the onion pan clean. Heat once more and add the cumin and coriander seeds. Toast for a minute or two. 

Add the rice, 2 Tbsps Olive oil, turmeric, allspice, cinnamon, sugar, 1/4/ Tsp salt and plenty of black pepper.

Stir to coat the rice with oil.

Add lentils and water.

Bring to the boil, cover and simmer for 15 minutes on a very low heat.

Remove from the heat, lift the lid and and cover the pan with a clean tea towel. Replace the lid firmly on top. Set aside for 10 minutes. 

Tip the rice and lentils into a shallow bowl. Add half the onions and mix through. Top with the rest of the onion to serve.