Cook the lentils in salted water over a medium heat until they are al dente.
In a colander, wash the lentils with cold water to stop them cooking further and leave to drain.
Chop the onions into thin half-circles.
Put ¼ cup of olive oil into a skillet on medium heat. Add the onions and sprinkle with a pinch of salt. Cover and leave to cook on low heat for five minutes.
Sprinkle the sugar on the onions and cook until caramelised.
Reserve half of the onions on a kitchen paper and leave the other half in the oil.
In a large pot, heat the remaining olive oil, stir in the cumin, coriander, cinnamon and a teaspoon of salt. Stir well until the spices release their fragrances.
Add the rice, stir well to coat with the spices, then cover with 4½ cups of hot water.
Bring to a boil and reduce to a medium heat.
Cook for four to five minutes. Add the lentils and stir well.
Cook until practically done.
Pour the reserved onions and oil into the pot, stir well to mix with the rice and lentils, leave on a medium heat until the water reduces.
Turn off the heat and keep the pot covered for 10 minutes.
When serving the mujadara in a bowl, fluff the rice and lentils with a fork.
Chop the spring onions, mix with the lemon juice, sumac and a bit of olive oil. Sprinkle this dressing over the served mujadara.
Decorate with the crispy onions and serve.
Enjoy!
