Mujadara with Caramelized Onions

Thinly slice the onions into half-moons.

Heat oil in a wide pan over medium heat and fry onions, stirring occasionally, until dark golden brown and caramelized, about 15 minutes, then remove with a slotted spoon and set aside.

Rinse the lentils and rice under cold water until the water runs clear.

In the same pan, add the cumin and toast for 30 seconds until fragrant.

Stir in the lentils, rice, water, and salt, then bring to a boil.

Reduce heat to low, cover tightly, and simmer for 15 to 18 minutes until the liquid is absorbed and grains are tender.

Remove from heat and let sit covered for 5 minutes to steam.

Fluff the mixture with a fork and top with the reserved caramelized onions before serving.