Add the lentils and water to a medium pot. Cover and bring to a boil over high heat. Then turn the heat down and simmer for about 20 minutes. The lentils should be half-cooked at this point.

In the meantime, heat the olive oil in a large frying pan over medium-high heat, and sauté the onions, for about 15 minutes, or until they become brown and caramelized, stirring often. Remove the onions with a slotted spoon onto a plate. Set the pan with the oil aside for later use.

Add the rice, oil, salt and pepper to the lentils. Cover and simmer for about 20 minutes until all the water is absorbed. Set aside to rest for 10 minutes.

Transfer mdardara onto a serving platter and garnish the top with the onions. Serve warm or cold with a mixed salad of your choice.