Middle Eastern Mujadara

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1. 1Step 1: Rinse lentils and soak them in 4 cups of water for 20 minutes. If you don't have time to soak, that's ok—they'll just need longer to cook.
2. 2Step 2: Mince garlic finely. Chop onion finely.
3. 3Step 3: Heat 2 tablespoons of oil in a large, heavy-bottomed pot. Add cumin, coriander, cinnamon, garlic, and chili if using, and toast lightly for about a minute. Add onions to the spices, stir until coated, and sauté until golden, stirring occasionally, about 10 minutes.
4. 4Step 4: If lentils were soaking, drain the water. To the pot with onions and spices, add 1 cup of lentils and enough water to coat them, plus one more cup of water and 1 teaspoon of salt. Raise heat to medium-high and cook lentils for 20 minutes if soaked (25-30 if not), testing for doneness—lentils should be cooked through but not mushy.
5. 5Step 5: While lentils are cooking, rinse rice 3-5 times in cold water until water runs clean. Let rice soak in 4 cups of water while lentils cook.
6. 6Step 6: When lentils are cooked through but not mushy, add rice, 1 teaspoon of salt, and 2 cups of water (if using whole-grain rice, use about 2.5 cups). Cover with a lid, raise heat to medium-high, and bring to a boil. Once boiling, lower heat to very low and cook for about 25 minutes, until most water has evaporated and rice is cooked through. Fluff rice gently with a fork, cover, and let rest for 10 minutes.
7. 7Step 7: Optional: While rice cooks, heat 2 tablespoons of oil in a pan. When oil is hot, add slivered onions. Cook on low-medium heat until onions are browned and caramelized.
8. 8Step 8: Chop cilantro or parsley finely.
9. 9Step 9: When rice is cooked, pour contents of pot onto a large serving platter. Mix rice and lentils gently. Top with chopped herbs and caramelized onions. Taste and adjust flavors—may need more salt.
10. 10Step 10: Serve with more herbs on the side, individual lemon wedges, and labaneh if eating dairy.