Mujaddara (Lentils and Rice with Crispy Onions)

Instructions

1. Place the lentils in a small saucepan with 2 cups of the water. Bring to a boil, then reduce the heat, cover, and simmer until par-boiled (10 to 12 minutes). Drain and set aside.
2. In a large sauté pan with a lid, heat the ¼ cup oil over medium-high. Add the diced onions and cook until dark golden brown — darker than typical caramelized onions, about 40 minutes — sprinkling in 1 teaspoon salt as they cook.
3. Carefully pour in the remaining 2 cups water, bring to a boil, then reduce to low and simmer 2 minutes. Stir in the rice and par-cooked lentils, plus a good dash of salt, black pepper, and the cumin.
4. Reduce the heat to low, cover, and cook until the liquid is absorbed and the rice and lentils are tender, about 15 to 20 minutes.
5. (Optional crispy topping) While the rice and lentils cook, heat 2 to 3 tablespoons olive oil in a skillet over medium-high. When a piece of onion bubbles vigorously, fry the onion rings in batches until crispy and deep golden. Drain on a paper-towel-lined plate.
6. Let the rice and lentils rest, covered, 10 minutes. Garnish with parsley and top each bowl with the crispy onions.