Lentil Mujaddara Bowl with Basmati Rice and Caramelised Onions

• 160 g Brown lentils
• 120 g Basmati rice
• 2 medium Yellow onion
• 5 tbsp Extra virgin olive oil
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 1 large Lemon
• 20 g Fresh parsley

1. Rinse the brown lentils and basmati rice separately under cold water until the water runs clearer. Thinly slice the yellow onion. Finely chop the fresh parsley and set aside.
2. Cook the lentils in a saucepan of gently boiling water for 18 to 22 minutes until tender but still holding their shape. Drain well in a colander and return to the saucepan off the heat. Season with a pinch of the fine sea salt and a little black pepper.
3. In the same saucepan, cook the basmati rice in gently boiling water for 10 to 12 minutes until just tender. Drain thoroughly and return to the pan; cover and leave to steam for 5 minutes. Fluff with a wooden spoon.
4. Meanwhile, heat 3 tbsp of the extra virgin olive oil in a large frying pan over medium heat. Add the onion with a pinch of the fine sea salt and cook, stirring often, for 18 to 22 minutes until deeply caramelised and jammy; lower the heat if it starts to catch. Stir in the ground cumin and ground coriander for 30 seconds until fragrant.
5. Make the dressing in a mixing bowl by squeezing in the lemon juice, then whisking in the remaining 2 tbsp extra virgin olive oil with the remaining fine sea salt and black pepper. Taste and adjust with a little more lemon juice if you like it sharper. Keep it bright and simple.
6. Combine the lentils and rice, then divide between two containers or bowls. Spoon the caramelised onions over the top and drizzle with the lemon dressing. Finish with the fresh parsley, and eat warm or at room temperature.

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