Mujadara (Lentils & Rice with Caramelised Onions)

Ingredients

For 4 portions

• 🫘 200g lentils (dry)
• 🍚 200g rice (dry)
• 🧅 600g onions
• 🏺 5 Tbsp olive oil
• 🌿 2 Tsp cumin powder
• 🌿 0.5 Tsp cinnamon
• 🌿 0.5 Tsp black pepper
• 🧂 1.5 Tsp salt
• 🥤 1,100ml tap water
• 🍅 2 medium tomato
• 🥒 150g cucumber
• 🌿 15g parsley
• 🍋 2 Tbsp lemon juice

Method

1. Rinse the lentils, put them in a pot with 700 ml of the water and bring to the boil. Simmer for 15 minutes until they are starting to soften but still firm. Don't drain.
2. Meanwhile, start the onions: halve and thinly slice them. Heat 4 tablespoons of the olive oil in a large frying pan over medium heat. Add the onions with a pinch of salt and cook for 30–35 minutes, stirring every few minutes, until deep brown, soft and jammy. Turn the heat down if they start to burn at the edges. Be patient – this is the heart of the dish.
3. Rinse the rice. When the lentils have had their 15 minutes, add the rice, the remaining 400 ml water, the cumin, cinnamon, black pepper, remaining salt and the last tablespoon of olive oil. Stir in a spoonful of the half-cooked onions.
4. Bring back to the boil, then cover tightly and cook on the lowest heat for 18–20 minutes until the rice and lentils are tender and the water is absorbed.
5. Turn off the heat and leave covered for 10 minutes, then fluff with a fork.
6. Quick salad: dice the tomatoes and cucumber, chop the parsley and toss with the lemon juice and a pinch of salt.
7. Spoon the mujadara onto a platter and pile the caramelised onions on top. Serve warm or at room temperature with the salad (and vegan yoghurt if you like).