• 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

• 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.