Strict-Day Mujaddara

Ingredients

• 200 g (1 cup) brown lentils
• 200 g (1 cup) long-grain rice, rinsed
• 3 onions, thinly sliced
• 1 tsp ground cumin
• 1 tsp salt
• Lemon and a chopped salad to serve

Method

1. Simmer the lentils for 15 minutes and drain, keeping the water.
2. Cook the onions in a dry nonstick pan over medium heat, adding a spoon of water whenever they stick, for 20 minutes until deep brown.
3. Add the rice, lentils, cumin, salt and half the onions to a pot with lentil water to cover by 2 cm (¾ inch). Cover and cook on low for 18 minutes.
4. Fluff and top with the rest of the onions and plenty of lemon.

Tip. The onions brown in water too, if you’re patient. It just takes a little longer.