Mujaddara

Ingredients
For 4 servings: 

• 200g brown lentils 
• 125g long grain rice or coarse bulgur 
• 1½ tsp salt 
• ¾ tsp ground black pepper 
• 1½ tsp crushed cumin seeds 
• 2 chopped onions 
• 60ml olive oil 
• 200ml vegetable or sunflower oil

Step-by-step guide 

1. Wash the lentils, put them in a pan with 500ml water and a pinch of salt, and bring to the boil. After about 7 minutes, lower the heat, add a lid and cook the lentils for 15 minutes until partially cooked. 

2. Cook the onions in a large, heavy saucepan with the vegetable oil for about 20 minutes, until the onions are a deep golden brown. Once the onions start to brown, stay close by, stirring frequently to avoid burning. Add a pinch of salt. Note: It is important to use vegetable oil rather than olive oil to prevent burning.

3. Add 750ml of water to the onions, reducing the heat to avoid spitting, and cook for about 10 mins. The liquid will take on the deep golden colour of the onions. Strain the onions and pour the liquid into a different pot. 

4. Add the semi-cooked lentils to the uncooked rice or bulgur, season with salt, pepper and cumin and pour the onion liquid over the top. 

5. Cover with a lid and cook on the hob for 20 minutes or until all the water has been absorbed. The texture should be al dente. Finally, add the extra virgin olive oil at the end and mix it all together. 

Serve your Mujaddara with fattoush salad or vegetable salad and spoonfuls of natural yoghurt.