Note: you can cook the onions, lentils, and rice (steps 2 to 7) up to 3 days in advance and store them in airtight containers in the fridge.
COOK THE ONIONS
Peel and cut 4 large onions into ⅕ inch or ½ cm slices and sauté them with 1 tablespoon extra virgin olive oil, 1 tablespoon sugar, and ¾ teaspoon salt in a large skillet on medium heat for 5 minutes.
Add ¾ cup water, lower the heat to medium-low, and simmer for 30-40 minutes until the liquid is gone and the onions are soft and browned. Stir occasionally.Set the stove to medium-high heat and add 1 tablespoon vinegar and cook for 3 more minutes while stirring.Tip: while the onions cook, proceed to the next step.
COOK THE LENTILS
Rinse 1 cup dry lentils and add them to a pot with 4 cups water and 1 teaspoon salt.
Bring to a boil, lower the heat, and simmer for 15 to 45 minutes or until tender.Drain and set aside.Cooking time varies depending on the lentil type and is often written on the package. If not, taste them at the 15-minute mark and adjust the cooking time accordingly.
COOK THE RICE
Rinse ½ cup basmati rice, then add it to a pot with 3 cups of boiling water and ½ teaspoon salt.
Boil gently on low heat for 8 to 10 minutes or until cooked but with a bite.Drain and set aside.
MIX WITH THE SPICES
Heat 1 tablespoon extra virgin olive oil in a large skillet. Add 4 scallions (finely chopped - only white and light-green part) and sauté for 2 minutes.Add 2 cloves garlic (pressed), 1 teaspoon paprika, 1 teaspoon coriander, ½ teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon turmeric powder, ⅛ teaspoon red pepper flakes, ½ teaspoon salt, and ⅛ teaspoon black pepper and sauté 1 more minute or until fragrant.
Add lentils, rice, ½ of the caramelized onions, 2 tablespoons flat-leaf parsley, and 2 tablespoons cilantro. Stir and cook in the pan for a few minutes until everything is warm and well combined.Taste and adjust for salt and spices.
SERVING SUGGESTIONS
Transfer the mujadara onto a serving platter and top with the remaining caramelized onions, the green top of the scallions, morechopped parsley, and a pinch of paprika.
Serve with lemonwedges, and yogurttahinisauce or plain greek yogurt.