====== Ingredients: ======

  * 1 cup whole green lentils, picked over and rinsed
  * 1 cup long grain rice, such as jasmine or basmati, rinsed until water runs clear and drained
  * 2 teaspoons salt
  * 1 teaspoon ground cumin
  * ½ teaspoon black pepper
  * ½ cup olive oil
  * 3 onions, finely diced, plus 1 onion cut into thin half-moons
  * 1 teaspoon cornstarch
  * Vegetable oil, for frying

====== Directions: ======

  * In a medium sized dutch oven or non-stick pan, combine lentils with 4 cups water, and place over high heat. Bring to a boil, removing any foam that rises to the surface. Reduce heat and simmer until lentils are almost done but still have a bite, about 15 minutes. (The exact time will depend on the variety and age of the lentils, but, generally, cook them for about 5 minutes less than the time stated on the package.)
  * Add washed and drained rice, 1 teaspoon of the salt and spices to lentils. Bring to a boil, then reduce heat, cover and simmer on lowest setting until rice is fully cooked, about 10 minutes.
  * While lentils and rice are cooking, heat olive oil in a frying pan over medium-high heat. Add 3 diced onions and remaining 1 teaspoon salt, and sauté, stirring regularly, until a golden-brown color and crisp around the edges, 12-15 minutes. Once rice is done, pour onions and their oil over rice and lentils, give one gentle stir, and place a dish towel or paper towels under the lid and cover. Remove from heat and set aside for at least 10 minutes before serving to let flavors meld.
  * Meanwhile, **prepare the crispy onion topping**: Heat vegetable oil in a small, deep skillet or wok until hot. Sprinkle onion half-moon slices with cornstarch and toss to combine. Add seasoned onions to hot oil and fry until crisp and golden-brown, taking care not to burn, about 5 minutes. Remove with a slotted spoon and drain on paper towels until dry and crispy.
  * To serve, transfer mujadara to a serving platter and top with crispy onions. 
 
* Serve alongside a simple cucumber and tomato salad.