Mujadara (Lentils, Rice & Caramelized Onions)

Halve the onions through the root and slice them into thin half-moons.

Heat the olive oil in a large, heavy pot over medium-high heat, then add the sliced onions and 1/2 teaspoon of the salt.

Cook, stirring often, for 10–15 minutes, until the onions are soft and golden.

Lower the heat to medium and keep cooking, stirring often, for 20–25 minutes more, until the onions are deep golden brown and sweet; turn the heat down if they darken too fast.

Lift the onions out with a slotted spoon into a bowl and set them aside for the top, leaving the flavorful oil in the pot.

Add the lentils and 3 cups of the water to the pot, bring to a boil, then simmer for 15 minutes, until the lentils are just tender but still hold their shape.

Stir in the rice, cumin, the remaining 1 teaspoon salt, the black pepper and the remaining 1 cup water, and bring back to a boil.

Cover, turn the heat to low and cook for 18–20 minutes, until the rice is tender and the water is absorbed.

Take the pot off the heat and let it rest, covered, for 10 minutes, then uncover and fluff the lentils and rice with a fork.

Spoon the lentils and rice onto a serving platter.

Pile the caramelized onions generously over the top.

Serve warm or at room temperature, with plain yogurt and a fresh salad.