In a large heavy-bottomed pot, add your oil and saute your chopped onions on medium heat.
Once onions become translucent, add in your dried lentils and add enough water to cover the lentils by about 2-3 inches.
Place pot back on stove and let lentils come to a gentle boil, lower heat to medium-low and continue cooking until lentils are tender. Usually about 30-45 minutes. If you need, you can always add more water to the pot if your lentils need more cooking time or begin to lose their water before they are tender enough.
Once your lentils are soft and tender, remove the pot from the stove and prepare your food mill.
Use the disk with the smaller holes on your food mill and place the mill on top of another pot ( I usually work at the sink for this).
Next, pour your water/lentil mixture in the food mill a cup or two at a time. Mill the lentils until the bean are extracted and you’re left with the skin. Add in more of the mixture (on top of the skins) and continue until the pot is done.
Place the lentil “soup” back on the stove and add in your rice, set to medium-low and keep a wooden spoon in the pot. Be sure to stir often so your rice and lentils don’t stick to the bottom.
Continue stirring often and watching your mixture as it begins to slightly thicken. You’ll want to cook until the rice is tender, usually 20-30 minutes. I check by taking one grain of rice out and testing. Once your rice is tender, salt to taste, usually 1.5 tsp of kosher salt or so.
Pour your Mujadara into shallow bowls, I like to do some smaller individual-sized ones and one or two larger ones. Leave on your counter to cool and enjoy when they are room temperature.
We like to serve with cabbage slaw, mix cabbage and raw beet slices with olive oil, garlic, lemon juice and salt to create a simple dressed. The tangy flavor is delicious with the dish and cabbage and beets stay nice and crisp, perfect compliment to the dish.