Mujaddara

Place rice in a medium bowl and cover with cold water. Let soak 15 minutes, then strain through a fine-mesh sieve and rinse under running water until water runs clear. Return rice to same bowl.

Meanwhile, fill a large pot halfway with water and bring to a boil. Add lentils and cook, stirring occasionally, until mostly cooked through but still slightly firm in the middle, 13 to 15 minutes. Drain.

In a large skillet over medium-high heat, heat 1/4 cup oil. Add onions; season with salt. Cook, stirring occasionally, until onions are deeply gold in color, 35 to 40 minutes. Remove from heat.

In same large pot you used to cook the lentils, over medium heat, heat remaining 2 tablespoons oil. Add rice, cumin, coriander, and cinnamon; season with salt. Cook, stirring frequently, until spices are very fragrant, about 2 minutes. Add 1 1/2 cups water and bring to a boil, then reduce heat to medium-low and bring to a low simmer. Arrange par-cooked lentils in an even layer over rice. Cover pot and cook until rice is tender and liquid is absorbed, about 15 minutes more. Remove from heat. Fluff with a fork, cover, and let rest 10 minutes.

Fold half of caramelized onions into mujaddara. Transfer to a platter. Top with remaining onions and mint.