Soak the lentils overnight, drain, then cook in the stock or water for 15 minutes.
Add the rice and cook for another 15 minutes or until the liquid is absorbed.
Reduce the heat to a minimum, remove the lid and cover the pan with a thick tea-cloth, and firmly replace lid.
While the rice and lentils steam and fluff up, heat the oil and fry the onions until golden-brown.
Tip the pilaff into a warm bowl or on to a plate and top with the onions.
Serve as a vegetable.