In a large, heavy-based saucepan, combine the lentils, rice, water, and salt, and bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to medium-low and cook, uncovered, for 20 minutes, or until lentils are "al dente".

Meanwhile, thinly slice the red onion and heat the oil in a large skillet over medium-high heat.To save time, slice the onions with a mandoline or food processor slicing disk.

Once hot, add the onion and cook for 10-15 minutes, occasionally stirring, until the onions brown, caramelize, and become crispy. Then, remove the caramelized onions from the oil, setting them aside and reserving the oil.

When the lentils are al dente, pour in the oil from the fried onions, stir everything well, then add a lid and cook over low heat to simmer for 10 more minutes or until the rice and lentils are tender.

Finally, serve the mujadara rice and lentils warm (or at room temperature) with the fried onions over the top, and enjoy!

Store: Allow the mujaddara to cool, then store any leftovers in an airtight container in the refrigerator for 3-4 days.Freeze: I like to portion mine into freezer-safe containers or bags and store them for 3-4 months. Allow a portion to thaw in the fridge overnight before reheating.Reheat: To reheat from frozen. Add a splash of water (or stock) to the rice and microwave it until heated. From chilled, follow the same method or reheat it (with a splash of liquid) on the stovetop over low-medium until warmed through.