Mujadara: Lentils and Rice with Crispy Onions

small brown lentils, sorted and rinsed

water, divided

Private Reserve Greek extra virgin olive oil, more for later

large yellow onions, diced (4 cups)

kosher salt, more to taste

long-grain white rice, soaked in water for 10-15 minutes and then drained

black pepper

Parsley or parsley flakes for garnish

Oil for frying

large yellow onion cut in very thin rings