🍛 Mujadara (Lentils & Rice)

Method

1. Pick over the 1 cup of brown lentils for stones and rinse them; rinse the 1/2 cup of rice until the water runs clear and drain.

2. Slice the 3 onions into thin, even slices.

3. Put the lentils in a pot with the 4 cups of water, bring to a boil over high heat, then reduce to medium for 15 minutes until half-tender but still firm.

4. Heat the 1/4 cup olive oil in a pan over medium heat and fry the onion slices for 15–20 minutes, stirring, until deep brown and crisp.

5. Lift half the crispy onions onto kitchen paper for garnish and keep the other half with its oil.

6. Add the rice, the remaining onions with their oil, 1 tsp cumin and salt to the lentils, stir, and make sure the water covers the mixture by about 1 cm, adding a little water if needed.

7. Once it boils, cover the pot and reduce the heat to low for 20 minutes until the rice absorbs the water and small holes appear on the surface.

8. Take the pot off the heat and leave it covered for 5 minutes, then fluff gently with a fork.

9. Spoon onto a plate, top with the crispy onions, and serve with yogurt or a cucumber salad if using.

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