Heat the oil for the mujadara in a large skillet and when it’s hot, add the garlic, stir, and cook over medium-high heat until golden brown, stirring frequently.
Add the cumin and the pepper, stir, and cook for 1 minute, stirring frequently.
Incorporate the rice, stir, and cook for 1-2 minutes, also stirring frequently.
Add the water, stir, bring to a boil, and then simmer uncovered for 15 to 20 minutes or until the water is absorbed and the rice is fully cooked.
In the meantime, cook the caramelized onions. Add the oil to a skillet, and when it’s hot, add the onions, then fry them for about 15 minutes, stirring frequently until caramelized. Finally, season with salt and pepper. Set aside.
Once the rice is cooked, add the salt and the lentils, stir until well combined, and cook for 1-2 more minutes, stirring occasionally.
Remove from the heat and add the caramelized onions and the parsley on top.
Serve immediately or keep the leftovers in an airtight container in the fridge for up to 1 week.