Mujaddara (Lentils and Rice with Caramelised Onions)

• 3 large Yellow onion
• 5 tbsp Olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 200 g Dried green lentils
• 900 ml Vegetable stock
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 200 g Basmati rice
• 200 g Yogurt
• 1 large Lemon

1. Thinly slice the onion. Heat 4 tbsp of the olive oil in a large frying pan over medium heat, add the onion with a pinch of the salt, and 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 from the kettle to loosen the pan.
2. Meanwhile, rinse the lentils in a sieve. Bring the vegetable stock to a simmer in a large pot, add the lentils, and cook for 12 minutes until they are just tender but still hold their shape. Keep the pot at a gentle simmer.
3. Rinse the basmati rice until the water runs mostly clear, then stir it into the pot with the cumin, coriander, 1.5 tsp of the salt, and the pepper. Cover and cook on low for 12 minutes, then take off the heat and leave, covered, for 10 minutes to steam. Fluff gently with a spoon.
4. Stir the remaining 1 tbsp olive oil into the yogurt and season it with a small pinch of salt and a squeeze of lemon juice. Taste and adjust with more lemon juice for a sharper topping. Cut the remaining lemon into wedges.
5. Spoon the lentils and rice into bowls and pile the caramelised onions on top. Serve with the lemon wedges and the yogurt alongside. Finish with a little extra black pepper if you like.

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