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Rinse the rice until clear then soak in lukewarm water for 45 minutes then strain
Add the onion with the olive oil to a large pan, turn the heat on to high until it starts sizzling then lower the heat to low-medium, stir once in a while so it doesn't burn and caramelize the onion until golden brown with a slight crunch
Check the lentils for any rocks or debris, rinse and place in a pot, add enough water to cover the surface (3 cups), bring to a boil then cover and simmer until you can smash the lentil between your fingers (approximately 10 minutes), then turn off the heat
Add the rice to the cooked lentils, black pepper, cumin and salt
Add ¼ of the onions to the mujadarah with the olive oil, leaving about 2 tbs to finish caramelizing the onions
Add 1 ½ cups water to the mujadarah and give it a good stir, turn on the heat, bring to a slight boil then cover and cook on very low for 15-18 minutes, stirring only once halfway so the rice is cooked evenly
Let rest for 10 minutes
Spread in a platter, cover with rest of the onions and serve with middle eastern garden salad, plain yogurt, cured olives, radishes and pickles