Mujaddara: Lentils, Rice and Very Brown Onions

This is what you make when the cupboard looks empty. Lentils, rice, onions.

One pot. The onions do the work, so you let them go darker than feels right. Brown, not golden. Almost black at the edges. The olive oil goes in by the glug, not the spoon. Half the onions go into the pot. Half stay crisp for the top. Nobody will save you the crispy ones. Make plenty.

What you need

• 1 cup brown or green lentils, rinsed
• 1 cup long-grain rice, rinsed
• 3 large onions, sliced thin
• ½ cup Meema extra virgin olive oil, plus more to finish
• 1 teaspoon ground cumin
• Salt and black pepper
• Water
• Plain yogurt, to serve
• 1 lemon, to serve
• A handful of parsley, chopped

What you do

1. 01Put the lentils in your pot and cover them well with water. Simmer until just tender but still firm. Pour them into a bowl with their cooking water. Wipe the pot.
2. 02Warm the olive oil in the same pot. Add the onions and a pinch of salt.
3. 03Fry the onions slowly and stir often. Wait until they are deep brown and crisp at the edges. This takes a while. Stay with them.
4. 04Lift out half the onions with a slotted spoon. Lay them on a plate and salt them. These are for the top.
5. 05Stir the cumin into the onions left in the pot. Add the rice and stir until every grain shines with oil.
6. 06Add the lentils and their water. Top up with fresh water until it sits just above the rice. Season with salt and pepper.
7. 07Bring it to a boil. Then turn the heat low, cover, and cook until the rice is tender and the water is gone.
8. 08Take it off the heat. Leave the lid on and let it rest a few minutes.
9. 09Fluff it with a fork. Pile the crispy onions on top. Pour over more olive oil.
10. 10Serve warm with yogurt, a squeeze of lemon and the parsley.

meema knows best. Sit down and eat.