Caramelizing the Onion

1. Heat the olive oil in a large skillet over high heat. Add sliced onions (for crunchy texture, rub the onions with 1 tablespoon of all purpose flour) cook over high heat, stirring continually, until they are deeply golden and caramelized.
2. Transfer the onions to a plate with a slotted spoon, reserving the onion-infused oil in the pot.

Cooking Lentils

1. Rinse the red lentils thoroughly and place in a pot. Pour in the tap water, and bring to a boil.
2. Cook for 2 minutes on medium high heat.
3. Add the broken pasta and stir well to combine. 
4. Stir in the salt, cumin, and turmeric.
5. Reduce the heat to low and simmer, with pot uncovered, stirring frequently to prevent the pasta from sticking.
6. Continue cooking uncovered on medium low for 10–15 minutes, or until the pasta is tender and the lentils have broken down into a thick, creamy consistency.
7. If the mixture becomes too thick and before the pasta is fully cooked, add a splash of hot water as needed.
8. Pour the additional onion-infused olive oil and a small portion of the caramelized onions over the cooked lentil pasta mixture and combine well together.

Toppings:

1. Finely chop the red onion, sprinkle it with the sumac, and toss to combine, set aside.
2. Remove the stems from the parsley, wash and rinse the leaves thoroughly, then finely chop them and set aside.

Serve:

1. Spoon the hot rishtay into serving bowls or plates, keep in mind rishtay thickens once poured into plates.
2. Garnish with the caramelized onions, chopped parsley, and thinly sliced onion tossed with sumac.
3. Serve warm or at room temperature.