Mujadara

Rinse the lentils and grain separately under cold water until the water runs clear. Slice one onion thinly for caramelizing and chop the other into small dice for the base.

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3-4 minutes, then stir in minced garlic, cumin, and coriander.

Add the rinsed lentils and grain to the pot and stir to coat with oil and spices, cooking for 1-2 minutes until fragrant.

Pour in the vegetable broth, add salt and black pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 35-40 minutes until lentils and grain are tender and liquid is absorbed.

While the lentil mixture cooks, heat the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Add the sliced onion and cook, stirring occasionally, for 15-20 minutes until deeply golden and crispy at the edges.

Fluff the cooked mujadara with a fork and taste for seasoning; adjust salt and pepper if needed.

Transfer to a serving platter and top with the caramelized onions. Serve with a dollop of yogurt or tahini, fresh parsley, a drizzle of lemon juice, and a sprinkle of sumac if desired.