Healthy Mujadara (Lentil and Rice Pilaf)

• 1 cup brown lentils, rinsed
• 3 cups water
• 1 bay leaf
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cinnamon
• 1 1/2 cups long-grain white rice, rinsed
• 2 1/2 cups vegetable broth or water
• Salt to taste
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley for garnish

1. In a medium saucepan, combine the brown lentils, water, and bay leaf. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes, or until the lentils are tender but still hold their shape.
3. Remove the bay leaf and drain any excess liquid from the lentils. Set aside.
4. While the lentils are cooking, heat the olive oil in a large skillet over medium heat.
5. Add the thinly sliced onion to the skillet and sauté until the onion is golden brown and caramelized, which should take approximately 10-15 minutes.
6. Stir in the cumin seeds, coriander powder, and cinnamon, and cook for an additional 2 minutes, until fragrant.
7. Increase the heat to medium-high and add the rinsed white rice to the skillet, stirring to coat the grains with the spice-infused oil.
8. Pour in the vegetable broth or water, and add salt and black pepper.
9. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 18-20 minutes, or until the rice is fully cooked and the liquid is absorbed.
10. Gently fold the cooked lentils into the rice mixture, being careful not to break the rice grains.
11. Remove from the heat and let it stand, covered, for about 5 minutes to allow the flavors to meld together.
12. Fluff the mujadara with a fork, then transfer to a serving dish.
13. Garnish with chopped fresh parsley before serving.