Put a generous amount of olive oil in a pan over high heat. Fry the onion with a little salt until well browned, almost burned.
Boil four cups of water with a little salt and a bay leaf. When the water starts to boil add 3/4 cup of lentils previously rinsed.
Strain the lentils when they are cooked and reserve the broth. Do not let the lentils cook too much so they do not fall apart. They need to be firm.
Bring two cups of lentil broth to a boil. Add a cup of previously rinsed rice. When the rice is cooked let it rest for five or ten minutes.
In a large skillet heat a little olive oil over low heat. Add the lentils, rice, onions, baharat and ground coriander seed to taste. Test to see if it is necessary to add more salt. Continue cooking for a couple of minutes without stopping to move so that the rice does not stick.
Serve with labneh and pita bread.