Lentils with Rice and caramelized onions

500gr. fine lentils
2 tablespoons olive oil
1 clove of garlic
1 bay leaf
200g long grain rice

For onions:
4 onions cut into thin slices
2 tablespoons olive oil
1 clove of garlic, finely chopped
300ml chicken broth
2 sprigs of fresh thyme
2 tablespoons cumin
2 tablespoons Vinegar
Salt and pepper

1. In a pot with salted water, boil for 10 minutes the onions to soften, strain and leave on a plate.
2. In a frying pan pour the olive oil along with the onions and garlic to shine for 2 minutes, pour with the vinegar add the thyme, cumin and chicken broth, leave for 10 minutes over medium heat to cook the onions.
3. Boil the lentils by throwing away the first water and replacing it with a new one until it covers it, then add the bay leaf, the garlic clove, the olive oil.
4. As soon as the lentil boils for 20 minutes add the rice, leave for 10 minutes you may need a cup of more water, remove from the heat and cover the pot with a towel, cover and leave for 15 minutes before serving.
5. Serve accompanied by the onions.