Add the diced onions and saute until translucent, about 10 minutes. Stir frequently.

Once the onions are translucent, add the cumin and cook, stirring frequently, another minute.

Remove the onions from heat, setting aside the sauce pan. Do not clean the sauce pan.

Place 2 cups water and the 2 cups vegetable stock in another medium saucepan and bring to a boil.

Add the cooked onions and the brown rice, stir, and reduce heat to low.

Partially cover and cook without stirring for 35 to 45 minutes. When the rice is cooked, stir with a fork, cover, and set aside for ten minutes, then place the rice and onion mixture in a large bowl.

While the brown rice is cooking, place 2 tsp. olive oil in the sauce pan you used for the onions over medium heat.

Add the sliced shallots and cook slowly, stirring almost continuously, until the shallots are caramelized. Do not allow them to burn.

When they are caramelized, remove from heat and set aside.

Place 4 cups of water in a medium saucepan and bring to a boil.

Add the lentils and boil over medium heat for 10 minutes.

Drain the lentils, rinse with cold water, and add the lentils to the cooked brown rice along with the salt.

Fold the lentils and rice together gently.

Serve the mujadara (it is traditional to serve it at room temperature) topped with the caramelized shallots.