Mujadara (Lentils and Rice with Caramelized Onions)

Rinse the lentils in a fine-mesh strainer under cold water. In a large pot, combine lentils, 4 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Do not fully cook; they will finish cooking with the rice. Drain and reserve the cooking water.

While lentils simmer, halve and thinly slice the onions. Heat 1/3 cup olive oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until they turn deep golden brown and jammy, about 25 to 30 minutes. If they start to brown too quickly, reduce heat. Remove half of the onions with a slotted spoon and set aside for garnish. keep the remaining onions in the skillet.

Add the rice to the skillet with the onions and stir for 1 to 2 minutes to coat the grains with oil. Add cumin, coriander, and black pepper, and stir for 30 seconds until fragrant.

Add the par-cooked lentils and 1.5 cups (360 ml) of the reserved lentil water to the skillet. Stir gently, bring to a boil, then cover, reduce heat to low, and simmer for 20 minutes, or until the rice is tender and liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes.

In a small bowl, whisk together tahini, 1/4 cup water, and 2 tablespoons lemon juice until smooth and pourable. Add more water if needed to achieve a consistency like heavy cream.

Fluff the mujadara with a fork. Serve hot, topped with the reserved caramelized onions, a drizzle of tahini sauce, and a sprinkle of parsley if using. Pass lemon wedges at the table.