Mujadara

Instructions

1. In a medium saucepan, combine the lentils and 3 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 15 minutes, until the lentils are tender but not mushy. Drain any excess water and set aside.
2. In a large, heavy-bottomed skillet, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are deeply caramelized, about 30-40 minutes. Remove half of the onions and set aside for garnish.
3. Add the cumin, coriander, and cinnamon to the remaining onions in the skillet. Stir for about 1 minute until fragrant.
4. Add the rice to the skillet with the spiced onions, stirring to coat the grains. Add the cooked lentils, 2 cups of water, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, until the rice is cooked and all the liquid is absorbed.
5. Remove from heat and let the pot sit, covered, for 10 minutes to allow the flavors to meld and the rice to steam.
6. Fluff the rice and lentil mixture with a fork, then transfer to a serving dish. Top with the reserved caramelized onions.
7. Garnish with fresh parsley and serve with lemon wedges if desired.