Middle Eastern Lentil Rice with Caramelised Onions

• 3 medium Yellow onion
• 4 tbsp Olive oil
• 200 g Brown lentils
• 250 g Basmati rice
• 900 ml Vegetable stock
• 2 pieces Bay leaves
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 1 large Lemon

1. Thinly slice the onion. Heat 3 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 20 to 25 minutes, stirring often, until deep golden and caramelised. If it starts to catch, lower the heat and add a splash of stock to loosen.
2. Meanwhile, rinse the lentils in a colander. Put them in a large pot with the vegetable stock and bay leaves, bring to the boil, then reduce to a gentle simmer for 12 minutes.
3. Rinse the rice until the water runs mostly clear, then stir it into the pot with the cumin, coriander, remaining salt and black pepper. Simmer gently for 12 to 15 minutes, stirring once or twice, until the rice and lentils are tender and most of the liquid is absorbed.
4. Turn off the heat, cover and leave to stand for 5 minutes, then remove the bay leaves and fluff with a wooden spoon. Stir through half of the caramelised onions and the remaining 1 tbsp olive oil. Squeeze in the lemon juice to taste, then pile the remaining onions on top to serve.

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