Soak the lentils in hot water for 1 hour. Chop a small onion and sauté it in oil and butter in a pot until soft. Add the drained lentils, all the spices, and the bouillon cube. Stir for a few minutes.

Finely chop a large onion and sauté it in oil, stirring constantly. Add garlic and hot green pepper to taste, and keep stirring. Once fragrant, add the tomato juice. Stir, then add 1 tablespoon sugar, black pepper, salt, ground cardamom, and a bouillon cube. Stir and let it simmer until thickened.

Slice 2 large onions into rings and separate them. Toss with flour, cornstarch, and salt, then fry in hot oil until golden brown. Drain on paper towels. Serve the mujadara topped with the sauce and fried onions. Enjoy!