Mujaddara (Lentils, Rice and Caramelised Onions)

• 3 medium Yellow onion
• 6 tbsp Olive oil
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 200 g Dried green lentils
• 200 g Basmati rice
• 2 tsp Ground cumin
• 200 g Whole milk yogurt

1. Thinly slice the onion. Heat the olive oil in a large frying pan over medium heat, add the onion and a pinch of the fine sea salt, then cook, stirring often, until deeply golden and caramelised.
2. Meanwhile, rinse the dried green lentils in a colander. Put them in a large pot with 900 ml water and bring to the boil, then reduce to a steady simmer until the lentils are just tender.
3. Rinse the basmati rice until the water runs mostly clear. Stir the rice into the pot with the lentils, along with the ground cumin, remaining fine sea salt and black pepper.
4. Cover and simmer on low until the rice is tender and the water is absorbed. If the pot looks dry before the rice is done, add a splash of water and continue cooking.
5. Take the pot off the heat and leave it covered to rest so the grains stay separate. Fluff gently with a wooden spoon.
6. Spoon the mujaddara into bowls and pile the caramelised onions on top. Finish with a drizzle of olive oil and a cool spoonful of whole milk yogurt.

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