1 cup brown basmati rice
1 cup beluga/black lentils
1 quart LindseyLicious vegetable stock
4 large cloves garlic chopped
2 bay leaves
1 tablespoon ground cumin
2 teaspoon sea salt
1/3 cup olive oil
1/2 cup cilantro chopped
1/2 cup Italian parsley chopped
1 red onion sliced to 1/4 inch
1 white onion sliced to 1/4 inch

Directions:

In large pot/Dutch oven add basmati rice with 1 3/4 cup of stock
Bring to boil, stir, and then lower to simmer, cover for 10 minutes
Add lentils and remaining stock, stir
Add garlic, cumin, bay leaves, salt, stir and cover for 20 minutes

Put olive oil in large frying pan and heat
Add your sliced onions in oil and add salt. Fry both sides till brown and caramelized.
When cooked to your liking (I like mine almost burnt) place on paper towels and gently blot. Let sit.

Mujadara is done when the rice/lentil broth has absorbed.
Bowl up!
Add as many crispy onions to the top & sprinkle with chopped fresh herbs!

I hope you enjoy this as much as I do!