Mujaddara (Lentils and Rice with Caramelised Onions)

• 3 large Yellow onion
• 5 tbsp Olive oil
• 250 g Brown lentils
• 200 g Basmati rice
• 2 tsp Ground cumin
• ½ tsp Ground cinnamon
• 1.2 liters Water
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 1 large Lemon
• 200 g Whole milk yogurt

1. Halve and thinly slice the onion. Heat 4 tbsp of the olive oil in a large frying pan over medium heat, add the onion and a pinch of the salt, then cook for 25 to 30 minutes, stirring often, until deeply golden and caramelised. If it starts to catch, lower the heat and add a splash of water to loosen the pan.
2. Meanwhile, rinse the lentils in a colander. Put them in a large pot with 900 ml of the water and bring to the boil, then reduce to a steady simmer for 15 minutes. The lentils should be starting to soften but still hold their shape.
3. Rinse the rice until the water runs mostly clear. Stir the rice into the pot with the cumin, cinnamon, remaining salt and black pepper, plus the remaining 300 ml water. Cover and cook on a very low heat for 15 minutes, until the rice is tender and the liquid is absorbed.
4. Turn off the heat and leave the pot covered for 10 minutes to steam. Fluff gently with a wooden spoon, then drizzle over the remaining 1 tbsp olive oil. Taste and adjust seasoning if needed.
5. Serve the mujaddara topped with the caramelised onions. Spoon the yogurt alongside and finish with a squeeze of lemon over each portion. Serve straight away while warm.

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