Rice and Lentil Pilaf

The lentils for this pilaf must be perfectly cooked: not too soft and not too crunchy. Green or black lentils are best, as they will hold their shape. Brown and red lentils soften quickly and are often too tricky to control. Red onions seem to caramelize more easily, but you can also use yellow or white ones. Most versions of this recipe stir in the onions; I like to stir in half and leave half on top.