Authentic Lebanese Mujaddara (Mjaddra)

Rinse the lentils thoroughly. In a medium pot, combine lentils with 2.5 cups of water. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until lentils are almost tender but still have a slight bite. They will continue cooking with the rice. Drain if excess water remains.

This is the soul of the dish. Heat olive oil in a large, heavy-bottomed skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 30-45 minutes. The onions will slowly transform from raw to golden to deep brown. Don't rush this. Lower the heat if they start to burn. You want them mahogany-dark and sweet. Reserve about 1/3 of the onions for topping; mix the rest into the lentils.

While onions are caramelizing, rinse the rice until water runs clear. Once lentils are ready and 2/3 of the onions are mixed in, add the rice, cumin, salt, pepper, and remaining 1.5 cups of water. Stir once, bring to a boil, then reduce heat to low. Cover tightly and cook for 15-20 minutes until rice is tender and water is absorbed.

Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork. The texture should be tender but not mushy, with lentils and rice distinct yet unified.

Transfer to a serving platter. Top with the reserved caramelized onions. Drizzle with extra olive oil if desired. Serve warm or at room temperature with cold yogurt on the side. Some traditions call for a squeeze of lemon; others consider this heresy. You decide.