Pomegranate Mujaddara

Rinse and dry the produce. To a small saucepan, add the French lentils, jasmine rice, vegetable broth powder, and 2 cups water. Bring to a boil, cover and reduce heat to low. Simmer lentils and rice until tender and water has been absorbed, about 20 to 22 minutes. Remove from heat and let stand for another 5 minutes before fluffing with a fork.

Peel and thinly slice the onion. Place a large nonstick skillet over medium heat with the coconut spread. Once hot, add onion and cook, stirring frequently, 6 to 8 minutes. Add ½ cup water and a pinch of salt and reduce heat to medium-low. Cook until onions are very soft and golden brown, about 10 to 15 minutes. If the skillet is crowded, onions create steam and sugars won’t caramelize as quickly.

Peel the chioggia beet. Cut in half and then slice into very thin half moons. Pick the mint and parsley leaves from their stems. In a large bowl, combine the sliced beets and herbs.

Halve the lemon and squeeze juice from half into the beet salad. Add 1 tbsp olive oil and a pinch of salt and pepper. Toss beet salad well to combine. Cut the remaining lemon half into wedges.

When the onions are soft and well browned, add 1 tbsp olive oil to the skillet and raise the heat to high. Cook onions another 3 to 4 minutes so that they crisp up, try not to stir! Add half of the crispy onions into the cooked lentils and rice, season with salt, and mix Mujaddara to combine.

Divide the lentils and rice between large plates and top with remaining crispy onions and herbed beet salad. Sprinkle the Mujaddara with pomegranate seeds and drizzle with pomegranate molasses. Serve with lemon wedges.