We thoroughly enjoyed the Mujadara I made for Cook the Books , but we did think it was too sweet. So, I decided to make a v.2. For this version, I only caramelized one onion...and added a fennel bulb to the mix. Also, I added in some braising greens. It was perfect! Ingredients 1/4 C olive oil 1 large onions, peeled and thinly sliced 1 medium fennel bulb, trimmed and thinly sliced 1 t organic coconut sugar 1 t ground cumin 1 C brown lentils 1/2 C organic brown basmati rice 2 C braising greens 1 t ground sea salt chopped fresh parsley lemon wedges for serving olive oil for serving Procedure Heat oil in a large, flat-bottom pan. Add the onions, fennel, coconut sugar, and cumin. Cook, stirring occasionally until the onions are deeply caramelized, approximately 45 to 60 minutes. Do not rush this step. Sort through the lentils. Add water to cover the lentils completely by at least an inch. Bring to a boil over medium heat. Reduce heat to a simmer and cove...