Mjadara

• total time: 15 minutes

Ingredients

2 cups brown lentils

1 teaspoon ground cumin

½ cup olive oil

2 onions, cut into wedges

2 onions, diced

1 cup basmati rice

1 ½ cups reserved lentil stock (and maybe ¼ extra if required)

Salt to season

Directions

Add the lentils to a pot with enough water to cover. Bring to a boil, add cumin, and cook for about 15 minutes until tender. Drain and keep the stock.

In a saucepan, sauté the sliced onions in olive oil with a little salt until deeply caramelised, then remove and set aside.

Add the diced onions to the same saucepan and cook until softened. Add the washed rice and stir to coat, season with salt, then pour in the reserved lentil stock. Cover and cook on low until the rice is done.

Add the lentils back in and mix through, then cover and cook on low for a few more minutes. Top with the caramelised onions and serve.