These Lentils Are the Perfect Side-Dish for Your Friendsgiving Feast

Rinse lentils and soak them in water for about 15 minutes.

Heat 2 tablespoons of oil in a heavy-bottomed pan.

When the oil is hot, add diced onion and cook until slightly translucent.

Stir in garlic and spices and cook until fragrant.

Add in soaked lentils and enough water to cover, plus an additional 1 cup and 2 teaspoons of salt. Cook over medium heat for about 20 minutes, or until lentils are just cooked through. It is important that they are not over cooked, otherwise they will become mushy.

While lentils are cooking, rinse wheat until water comes out clear.

When lentils are ready, add bulgur wheat to the pot with 2 cups of water and another teaspoon of salt. Cover with a lid and bring to a boil. Once boiling, lower heat to very low and let cook for about 25 minutes, or until most of the liquid has evaporated.

When lentils and bulgur are almost finished, heat remaining 2 tablespoons of oil in a pan and add in sliced onions, cooking until caramelized.

Pour mujaddara onto a serving dish, top with chopped parsley and caramelized onions, and enjoy while still warm.