Rinse the brown lentils in cold water and soak them for about 10 minutes.

Simultaneously, rinse the brown rice under cold water until the water runs clear.

In a large pot, add 2 cups of water, soaked lentils, and a pinch of salt. Bring to a boil, then reduce heat to a simmer. Cook the lentils for about 15 minutes until just tender but not mushy.

While the lentils are cooking, heat the olive oil in a large skillet over medium heat.

Add the thinly sliced onions to the skillet. Season with a pinch of salt and cook until they are golden brown and crispy, stirring occasionally. This may take about 15 minutes.

Once lentils are done, add the rinsed brown rice to the pot along with 2 cups of water, ground cumin, 1/2 tsp black pepper, and salt to taste.

Bring the mixture to a boil, cover, and reduce the heat to low. Cook for about 20 minutes until the rice is tender and both rice and lentils are cooked through.

While the rice and lentils cook, prepare the yogurt sauce. In a bowl, combine the plain low-fat yogurt, grated cucumber, chopped fresh mint leaves, lemon juice, a pinch of salt, and black pepper. Mix well.

Once the rice and lentils are cooked, remove from heat and let them sit, covered, for about 5 minutes.

Fluff the lentil and rice mixture with a fork before serving.

Serve the Mujaddara topped with the crispy onions and a side of mint yogurt sauce.