Mujadara with Yogurt Sauce

1. For the lentils and rice: Bring broth to a boil. Rinse lentils until water runs clear.

2. Add lentils to broth and simmer for 10 minutes. Add rice and cover. Simmer for another 10-20 minutes. Check them after 10 minutes.

3. They are done when liquid is absorbed and lentils and rice are cooked. While the lentils and rice are cooking, prepare the fried onions.

4. For the onions: Peel and cut onions in half and slice in 1/4 inch slices.

5. Heat olive oil in skillet, until shimmering.

6. Add onions and cook, stirring every few minutes. Stir more frequently as they brown and keep a close eye on them to prevent burning.

7. Cook for 20-30 minutes until onions are caramelized and crisping at the edges. If they are browning too quickly, turn the heat down a bit.

8. Remove onions to a paper towel-lined baking sheet to drain. Sprinkle with salt.

9. Once rice and lentils are done, and liquid is absorbed, remove from heat. Cover and allow lentils and rice to continue to steam for 5 minutes.

10. Add olive oil, cumin, coriander, cinnamon, salt, pepper, and lemon juice. Stir. Taste and adjust seasoning.

11. For the yogurt sauce: Place yogurt in a small bowl and add cumin, lemon juice, olive oil, and salt, to taste and give a quick stir.

12. For serving: Chop cilantro.

13. Turn rice and lentils out on a serving tray and scatter onions and cilantro over. Serve with yogurt sauce on the side. Enjoy!