Rinse 1 cup of green lentils and 1 cup of long grain rice under cold water in a fine mesh strainer. Allow both to drain well.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté until golden brown and fragrant.

Add the rinsed lentils and rice to the pot along with 1 teaspoon of cumin, salt, and black pepper. Stir together.

Pour in 4 cups of water or vegetable broth to the pot and bring to a vigorous boil.

Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes.

After cooking, turn off the heat and let the pot sit, covered, for an additional 5 minutes.

Serve by scooping the Mujadara onto plates or bowls and garnish with herbs and lemon juice.