In a large pot of boiling water, add lentils. Cook until fork tender but still al dente, about 20 minutes. Drain.
In a large pot, melt butter and oil. Add vermicelli and rice. Stir fry for 5 minutes until rice and vermicelli is well coated with the butter.
Add lentils, baharat, salt and 4 cups water. Bring to a boil.
Reduce heat to a simmer, cover pot and cook for 10-15 minutes until rice is tender and all the liquid has been absorbed.
To make the onions, combine oil and onion and cook on low heat, stirring frequently, about 10 minutes until onions are browned.
To serve, garnish pilaf with caramelized onions.