Mujaddara

Humble lentils and rice crowned with deeply caramelised onions. Cheap, filling and full of flavour.

Ingredients

• 200 g brown lentils, rinsed
• 150 g basmati rice, rinsed
• 3 onions, thinly sliced
• 5 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 700 ml water
• 4 tbsp plain yoghurt, to serve

Method

1. Fry the onions in the oil over medium heat for 25 minutes, stirring, until dark golden and crispy at the edges. Remove half and set aside.
2. Add the lentils, water, cumin and salt to the pan with the remaining onions. Simmer for 15 minutes.
3. Stir in the rice, cover and cook on low for 15 minutes until both are tender and the water is absorbed.
4. Top with the reserved onions and serve with yoghurt.