Mujadara is a simple, frugal, and satisfying dish that is popular throughout the Levant, particularly as a Lenten staple for Orthodox Christians in Syria and Lebanon. Mujadara may appear homely, but the generous topping of silky browned onions gives the dish an alluring richness. To simplify things a bit, we cook the lentils and rice together, parboiling the lentils before adding the rice to ensure that they cook in the same amount of time.

Have ready:

Heat in a large skillet over medium heat:

Stir two-thirds of the onions into the oil to coat and sprinkle with:

Cook, stirring occasionally, until the onions are deep golden brown, about 20 minutes, reducing the heat if necessary to keep the onions from burning.

Meanwhile, heat in a large saucepan over medium heat:

Add the remaining onions and sauté, stirring occasionally, until translucent, 6 to 8 minutes. Stir in and cook for 1 minute:

Add:

Bring to a boil, then reduce the heat slightly, cover, and simmer briskly for 12 minutes. Stir in:

Cover, reduce the heat to medium-low, and simmer until the rice and lentils are tender, about 20 minutes. Let stand off the heat for 5 to 10 minutes, then fluff with a fork. To serve, pile the lentils and rice onto a plate and top with the browned onions. Serve with: