Mujadara

1. Rinse lentils and rice separately. Slice onions thinly. 2. In a large pot, heat olive oil over medium heat. Fry sliced onions until deeply caramelized and crispy, about 20-30 minutes. Remove half the onions with a slotted spoon and set aside for garnish. 3. Add cumin, coriander, salt, and pepper to the remaining onions in the pot. Stir for 1 minute until fragrant. Add rinsed lentils and vegetable broth/water. Bring to a boil, then reduce heat and simmer for 15 minutes. 4. Stir in the rinsed rice. Bring back to a simmer, cover, and cook on low heat for 20-25 minutes, or until liquids are absorbed and rice/lentils are tender. 5. Fluff with a fork. Serve hot, topped with reserved crispy onions and fresh parsley.