Mujadara (Lentils and Rice)

Thinly slice onions and sauté in olive oil with sugar and salt for 5 minutes. Add water, reduce heat, and simmer for 20 minutes until water evaporates. Increase heat, add vinegar, and stir for 2 minutes until golden and sticky. Set aside.

Bring 4 cups of water and 1 tsp salt to a boil. Add rinsed lentils and simmer for 15–30 minutes until tender but not mushy. Drain and set aside.

In a separate pot, bring 3 cups water and ½ tsp salt to a boil. Add rinsed rice and cook for 8–10 minutes until al dente. Drain.

Heat olive oil in a skillet and sauté scallions (white parts). Add garlic and spices. Cook until fragrant.

Stir in cooked lentils, rice, half of the caramelized onions, parsley, cilantro, salt, and pepper. Sauté until warmed and well combined. Adjust seasoning to taste.

Serve mujadara topped with remaining caramelized onions, scallion tops, and parsley. Add lemon wedges and yogurt or tahini sauce on the side.