Mujaddara Recipe with Lemony Yogurt Sauce

Ingredients

• 1 cup full-fat plain Greek yogurt
• 1 small garlic clove, very finely chopped
• 1 tsp. finely grated lemon zest
• 2 Tbsp. fresh lemon juice
• Kosher salt
• Ground sumac and extra-virgin olive oil, for garnish (optional)
• Olive or vegetable oil, for frying
• 4 medium onions, thinly sliced
• freshly ground black pepper
• 1 cup basmati rice (7½ oz.), rinsed in a strainer until the water runs clear
• 2 tsp. ground coriander
• 2 tsp. ground cumin
• ¾ tsp. ground cinnamon
• ½ tsp. ground allspice
• ¼ tsp. ground turmeric
• Pinch cayenne pepper, or more to taste
• 3 garlic cloves, finely chopped
• 2 tsp. pomegranate molasses, or 1 tsp. sugar
• 2½ cups cooked brown or green lentils (see footnote)
• Coarsely chopped parsley leaves and/or cilantro, for garnish