This is a shortcut version of classic mujadara because the recipe uses already-cooked rice and lentils but the results are no less delicious.
Heat two to three tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until the onions are caramelized and golden, about 20 minutes. Season with a pinch or two of kosher salt as they cook. Watch your heat to prevent burning. Transfer to a plate and set aside.
Heat two to three tablespoons of olive oil in the same skillet over medium high heat. Add the lentils and rice and stir-fry until heated through, three to five minutes. Arrange on a platter, top with the caramelized onions, garnish with chopped parsley (if using) and serve.
Click here for my lentil recipe.