Lebanese style rice and lentils. Your cooking temps are too high, especially for what were working with. The cook on the lentils is all wrong. Salt should never be added at the beginning (against my better judgement I did), this makes the lentil tough, NOT tender, and they cook unevenly. Salt should always be added at the end when it comes to lentils, and you should know that. It should all be cooked on LOW, not med-low, the water vanishes quickly, leaving the dish dry. The onions should never be cooked on med-high, this creates burning not caramelizing, they should be cooked med to med-low. I'm fairly certain this recipe is not cooked at high temps in Lebanon. My grandmother used to make this, and nothing is cooked on higher heat.