Mujadara with Vermicelli Rice: Lebanese Lentils and Caramelized Onions

Pick through the lentils for any small stones and rinse under cold water until the water runs clear.

In a large pot, combine the lentils with 4 cups (960 ml) water and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer, partially covered, until the lentils are tender but still hold their shape, about 20 minutes. Drain, reserving the cooking liquid.

While the lentils cook, heat the olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until deeply golden and caramelized, 20-25 minutes. Set aside.

In a separate dry skillet over medium heat, toast the broken vermicelli until golden brown and fragrant, about 3-4 minutes. Stir constantly to avoid burning.

Rinse the basmati rice until the water runs clear. In the same pot used for the lentils, add the rice, toasted vermicelli, cumin, black pepper, and 2 cups (480 ml) of the reserved lentil cooking liquid (or water). Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and liquid absorbed, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes.

Fluff the rice with a fork. Gently fold in the cooked lentils and half of the caramelized onions. Transfer to a serving platter and top with the remaining onions and chopped parsley. Serve warm.