Lentils And Crispy Onion Rings

Directions

1. Cut 1 onion into 1/8 inch slices. Separate the slices into rings. Set aside on paper towels to dry.
2. Finely dice the 2 remaining onions. In a large skillet over medium heat, heat 2 Tbsp. extra virgin olive oil. Cook the diced onions, stirring occasionally, till they turn a deep caramel color, 40 to 45 min. Set aside.
3. Meanwhile, in a medium saucepan, combine the water, lentils and bay leaf.
4. Cover and cook over medium heat till the lentils are tender, 15 to 20 min.
5. Throw away the bay leaf. Drain and set aside.
6. In another medium saucepan over medium heat, hot the remaining 2 Tbsp. extra virgin olive oil. Add in the couscous. Cook, stirring till it gives off a pleasant, toasted aroma, 2 to 3 min. Add in the broth and 1/2 tsp. of the salt. Stir once. Remove from the heat. Cover and let stand till the couscous is tender, 12 to 15 min.
7. In a paper or possibly plastic bag, combine the sliced onions with the flour. Shake to coat. In a medium saucepan or possibly deep-fat fryer, heat the vegetable oil to the smoking stage. Fry the rings till they turn crispy and golden, 1 1/2 to 2 min. Using a slotted spoon, transfer to a plate lined with paper towels to drain. Set aside.
8. Add in the lentils and couscous to the diced onions in the skillet. Season with the remaining 1/4 tsp. salt and pepper to taste. Stir to blend. Cook till heated through. Transfer to a hot serving platter. Top with crispy onion rings.
9. Serve warm or possibly at room temperature.