1-Heat the corn oil in a large pot over high heat.

2-Add the onions and cook, stirring constantly, until the onions are deeply browned and start to crisp around the edges, about 20 minutes. Transfer to paper towel and sit aside to crisp while it cools down.

3- remove oil from the pot and add lentils, water and stir to combine. Bring everything to a boil, then reduce the heat to medium-low and cover and cook for 15 minutes.

4-add the rice to the pot with the lentils along with salt and cumin. Stir once, then cover and cook undisturbed for 15 minutes.

5-Remove the pot from the heat and let it rest, covered, for 5 minutes. fluff the rice and lentils with a fork to combine. Drizzle with olive oil and spoon the crispy sliced onions on top of the mujadara. 

6-Serve warm, with yogurt if desired.