Caramelize the Onions Heat 2 tablespoons olive oil in a large frying pan over medium heat. Add sliced onions and cook gently, stirring frequently, until golden brown and caramelized, approximately 20-25 minutes. Season lightly with salt to enhance sweetness. Remove half of the caramelized onions and set aside for garnish.

Cook the Lentils In a saucepan, combine lentils with water or vegetable broth. Bring to a boil, then lower heat and simmer for about 15 minutes until lentils begin to soften but still retain some firmness.

Combine Rice and Lentils Add rinsed rice, ground cumin, cinnamon (if using), and salt into the saucepan with lentils. Mix thoroughly and return to boil. Cover with a lid, reduce heat to low, and simmer until the water is fully absorbed, approximately 15-20 minutes.

Finish the Dish Once the rice and lentils are cooked, fluff gently with a fork. Stir in half of the caramelized onions that were previously set aside. Drizzle the remaining 2 tablespoons of olive oil for added richness, adjusting salt and pepper to taste.

Serve Transfer the Mujadara to a serving platter or bowl. Top generously with reserved caramelized onions. Garnish with fresh parsley or cilantro and serve warm with lemon wedges.