Lentil Mujaddara with Spiced Mint Yogurt By Rivka

Ingredients --  Vegan
The author writes:  During my time living in Israel, my favorite place for upscale-ish dining was an unassuming neighborhood joint that put modern spins on traditional dishes. Their take on mujaddara was actually pretty traditional -- jasmine rice, lentils, loads of caramelized onions -- but they topped it all with a cumin-spiked spiced yogurt that was out of this world. I've tried to replicate it here. I've also substituted puy lentils for the traditional green lentils, as they hold their shape better. One last note: I've found that mujaddara improves with age, as the flavors blend together.
Kevin adds:  The original recipe called for Brown Rice, but to make this more Keto, I recommend using Quinoa instead.  To make this even more hearty and nutritious, I recommend adding some additional cubed vegetables such as Mushrooms and Broccoli, possibly Tofu for protein.  This is another recipe where you will probably want to make a double batch or more (especially, more yogurt sauce) and eat it a few days in a row.
Some people really don't like Mint.  I don't know why, but it's acceptable to leave that ingredient out of the sauce if someone objects.
The usual way to cook Lentils is the following:  Boil the water and salt, add the lentils and cook ~15 mins and start tasting occasionally.  When the lentils are just soft on the inside, remove from heat, rinse immediately and thoroughly with cold water to stop the cooking process.  This prevents them from getting mushy.  If using the same pot for the Rice or Quinoa, rinse the pot before cooking the other ingredients.  Author Rivka recommends baking the Brown Rice, in the pot, in the oven for a superior and more foolproof texture.  On the other hand, since I typically use Quinoa, I recommend cooking the Quinoa in a rice-cooker with a generous amount of butter in the pot.

While the lentils cook, set a wide & deep sautée pan over medium-low heat and sear any optional vegetables, such as the diced Tofu, Mushrooms, and/or stalks of Broccoli diced fine.  I think this dish is greatly improved by the little tiny dots of Broccoli that come off the crowns.  Remove these vegetables from the pan (store them with the rice & lentils in a mixing bowl if convenient).

Add more butter and oil. When butter has mostly melted, add onions, and toss them to incorporate with the butter and oil.  Carmelize the onions:  After 5 minutes, the onions will have softened slightly and started to release their liquid. Raise heat to medium and cook 10 to 12 minutes more, until onions are very soft and browned. Keep adding water to the pan by the Tablespoon, if the pan gets too dry or if onions start to stick. When onions are well browned, add one last Tbsp of olive oil and raise heat to high. Cook another 3 to 4 minutes, until bottom layer of onions has charred and crisped; try not to stir too much, or onions won't crisp up.

Now combine all the above ingredients in large serving bowl and let sit for at least 15 minutes, to marry the flavors together. (The dish improves with age.) Meanwhile, make the yogurt: mix all the sauce ingredients, below, together in a small bowl.  Serve the mujaddara warm, topped with generous amounts of sauce.

Spiced Yogurt Sauce: (you probably want to at least double this)
As mentioned, some people really don't like Mint, but the sauce works without it.  I like the sauce a little "runnier" than the normal Greek yogurt, so I add a little water.  Especially if the sauce has thickened from sitting in the fridge overnight.