Mujadara with Yogurt Sauce

Rinse the lentils and pick over for debris. In a medium saucepan, combine lentils with 4 cups of water. Bring to a boil, then reduce heat to simmer, partially covered, for about 15 minutes until just tender. Drain and set aside. Reserve the cooking water if you want to use it later, but not necessary.

Thinly slice the onions. In a large skillet or sauté pan, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until they are deeply golden and crispy, about 30–40 minutes. Reduce heat if they’re browning too quickly. Once done, remove half of the onions for garnish and leave the rest in the pan.

To the skillet with the onions, add the drained lentils and the rice. Stir to coat in the oil. Add 2 cups of water, cumin, salt, and pepper. Bring to a boil, then reduce to low, cover tightly, and simmer for about 20 minutes until the rice is tender and water absorbed. Avoid stirring too much. Turn off heat and let it rest for 5–10 minutes, covered.

In a small bowl, whisk together the yogurt, grated garlic, lemon juice, and a pinch of salt. Stir in half the chopped mint. Set aside, stirring in a little water if needed to reach a pourable consistency.

Fluff the mujadara gently with a fork. Mound onto a serving platter and top with the reserved crispy onions. Drizzle with yogurt sauce and sprinkle with remaining mint. Serve the rest of the sauce on the side.