Mujadera, by Lythandrel (P, TNT) 

Source: Some newspaper ages ago, plus family preferences
Serves: 8 
2 cups green lentils
2 cups long Persian or Indian rice
1 cup buckwheat/kasha
2/3 cup olive oil
6 cups hot water or stock
2 tsp. salt
1 tsp. cumin
1 tsp. turmeric
1/2 tsp. black pepper
4 large onions, chopped
4 tbsp. vegetable oil
1 tsp. sugar
salt 

Cover lentils with warm water and leave to soak for an hour. Drain. 

Wash and dry rice and buckwheat. Heat olive oil and add rice and buckwheat. Stir-fry for 2-3 minutes until rice turns light gold. 

Add lentils, water and spices, bring to a boil and lower heat to minimum. Cook covered for 20-25 minutes until all the water is absorbed. Transfer to a serving bowl and keep warm. 

Heat vegetable oil and fry onions with sugar and a pinch of salt until browned.  Dump the whole skillet content over the rice and serve. There's lots of leftovers, but it keeps chilled for several days.

[pupnik's redux:  Cook (but don't overcook) some rice and lentils.  Fry chopped onions to a burned crisp - finish the frying with a bunch of olive oil.  Mix that in to the cooked rice/lentils.  Some people strain out the burned onion husks and just add the flavored oil]