Mujadara

Ingredients · per serving

• 350 ml Vegetable stock
• 1 wedge Lemon
• 2 tbsp Plain yogurt
• 3 tbsp Olive oil
• 1 tsp Ground cumin
• 60 g Brown lentils
• 60 g Long-grain rice
• to taste Salt
• 150 g Onion

Instructions

1. Make the caramelised onion topping first — this takes time and is the soul of the dish. Heat 2 tbsp olive oil in a wide frying pan over medium-LOW heat. Add half the sliced onion + a pinch of salt. Cook STIRRING OFTEN for 25 min until deep amber, sticky, and sweet. Be patient — if you crank the heat up, they burn instead of caramelising. Lift onto paper towel and set aside.
2. Meanwhile, in a heavy pot, heat 1 tbsp olive oil over medium heat. Add the other half of the sliced onion + cumin. Cook 5 min until soft.
3. Rinse the lentils. Add to the pot with the stock and a pinch of salt. Bring to a boil, then reduce to a simmer. Cook 15 min — they should be just tender, not mushy.
4. Rinse the rice until the water runs clear. Add to the pot with the lentils. Stir, bring back to a simmer.
5. Cover with the lid. Cook on the lowest heat for 18 min. Don't lift the lid.
6. Turn off the heat. Rest, still covered, for 10 min. Fluff gently with a fork.
7. Taste, season with more salt if needed. Plate up. Top GENEROUSLY with the caramelised onions — they're the whole point of the dish.
8. Serve with a dollop of yogurt on the side (skip for vegan), and a wedge of lemon to squeeze over.

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