Put lentils and 2 teaspoons salt in a sauce pan and cover with 3 cups water. Bring to boil over medium-high heat, then reduce heat to low, cover and cook for 20 minutes until lentils are almost tender. Add rice to pot, mix gently, cover and continue to cook for 20 minutes longer. Add boiling water by the ¼ cup if the stew seems too dry.

While the rice and lentils are cooking, sauté the onions in 4 tablespoons oil in a large non stick pan over medium heat, until nicely browned. Add brown sugar and ¼ teaspoon salt for the last two minutes of sautéing and remove from the heat.

When mujadara is ready, mix in ¾ of the sautéed onion, transfer to a serving bowl and top with the rest of the onion. Serve warm or at room temperature.