Instructions: Cut 1 onion into 1/8 inch slices. Separate the slices into rings. Set aside on paper towels to dry.

Finely dice the 2 remaining onions. In a large skillet over medium heat, heat 2 tablespoons olive oil. Cook the diced onions, stirring occasionally, until they turn a deep caramel color, 40 to 45 minutes. Set aside.

Meanwhile, in a medium saucepan, combine the water, lentils and bay leaf.

Cover and cook over medium heat until the lentils are tender, 15 to 20 minutes.

Discard the bay leaf. Drain and set aside.

In another medium saucepan over medium heat, warm the remaining 2 tablespoons olive oil. Add the couscous. Cook, stirring until it gives off a pleasant, toasted aroma, 2 to 3 minutes. Add the broth and 1/2 teaspoon of the salt. Stir once. Remove from the heat. Cover and let stand until the couscous is tender, 12 to 15 minutes.

In a paper or plastic bag, combine the sliced onions with the flour. Shake to coat. In a medium saucepan or deep-fat fryer, heat the vegetable oil to the smoking stage. Fry the rings until they turn crispy and golden brown, 1 1/2 to 2 minutes. Using a slotted spoon, transfer to a plate lined with paper towels to drain. Set aside.

Add the lentils and couscous to the diced onions in the skillet. Season with the remaining 1/4 teaspoon salt and pepper to taste. Stir to blend. Cook until heated through. Transfer to a warm serving platter. Top with crispy onion rings.

Serve hot or at room temperature.

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