Mujaddara – lentils with rice and caramelised onions

Ingredients (serves 4)

• Green or brown lentils (dry)200 g
• Rice (dry)150 g
• Onion300 g
• Rapeseed / sunflower oil25 g
• Cucumber200 g
• Tomato200 g

Also: Cumin, cinnamon, lemon juice, parsley, salt, water

Method

1. Get ready: cut the onions (300 g) into thin half-moons. Rinse the lentils (200 g) and rice (150 g) separately.
2. Heat 25 g oil (2.5 tbsp) in a frying pan over medium heat and add the onions. Once they start to brown, turn down to low heat. Cook for 20–25 min in total, until browned.
3. At the same time, cover the lentils with water in a pan, bring to the boil and cook over medium heat for 10 min.
4. Add the rice, cumin and salt and pour in enough water to cover by 1 cm. Cook covered over low heat for 15 min, until the rice is soft.
5. While it cooks, cut the cucumbers (200 g) and tomatoes (200 g), drizzle with lemon juice, salt lightly and sprinkle with parsley.
6. Stir a pinch of cinnamon and half the onions into the lentils and rice. Spread the rest of the onions on top and serve with the salad.