Rinse the white rice in a bowl until the water runs clear, then soak for 10 minutes. Drain well.

In a medium pot, heat a little vegetable oil over medium heat.

Add the drained rice and boiled brown lentils to the pot and stir briefly to coat with oil.

In a separate container, melt the chicken stock cubes in 3 cups of hot water.

Pour the chicken stock mixture into the pot with the rice and lentils.

Add a pinch of salt to season.

Cover the pot tightly and reduce heat to low. Simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

While the rice is cooking, heat a little vegetable oil in a pan over medium heat.

Add the chopped onions to the pan and stir frequently until they are golden brown and caramelized.

Once the rice is cooked, transfer it to a serving dish.

Top the rice and lentils with the caramelized onions and serve immediately.