One Pot Mujadara

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1. 1Step 1: In a medium bowl or container, soak the 1 cup dry green, brown, or pardina lentils in warm water with 1 teaspoon salt.
2. 2Step 2: While the lentils are soaking, caramelize the onions. In a large heavy pot with a lid, heat the ¼ cup olive oil over medium heat. Add the sliced 4 large yellow onions and ½ teaspoon salt and cook, stirring occasionally, until the onions have developed a deep dark golden color, about 40 minutes. If onions seem to be cooking too quickly, especially toward the end, turn the heat down a bit and stir more frequently.
3. 3Step 3: Remove half of the onions to a paper towel lined plate. Save these for later.
4. 4Step 4: To the onions in the pot, add the minced 3 cloves garlic, 2 teaspoons ground cumin, 1 teaspoon ground coriander, and ½ teaspoon ground cinnamon. Stir to coat the remaining onions in the spices and continue sautéing over medium heat until it's fragrant and the spices have toasted a bit.
5. 5Step 5: Add the rinsed 1 cup brown basmati rice and stir to coat in the oil and spices, continuing to sauté for 1-2 minutes. Drain and rinse the lentils well, then add them to the pot, along with 3 ½ cups low sodium vegetable broth. Bring to a boil, cover, and simmer on low for 40 minutes, or until rice and lentils are fully cooked. If it seems dry but the rice and lentils are not fully cooked, add a little more vegetable broth or water. Remove from heat and fluff up a bit.
6. 6Step 6: Taste and adjust seasoning as needed - it may need a bit of salt, depending on how salty the vegetable broth is. To serve, top with the reserved caramelized onions. Serve with chopped fresh parsley, lemon wedges, and Aleppo pepper to top each serving, if desired.