Mujadara lentils and rice with crispy onions

• Red split lentils250 g
• Basmati rice250 g
• Brown onions600 g
• Natural yoghurt200 g
• Cucumber1 cucumber

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, ground cumin. Missing any? You can add them to your shop on the shopping list.

Usually contains: Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Rinse the lentils and simmer in plenty of water for 15 minutes, until just tender. Drain.250 g red split lentils
2. Slice the onions. Heat 4 tablespoons of oil in a large pan with a lid over a medium heat and fry the onions for 25 minutes, stirring often, until deep golden and crisp at the edges. Lift half out onto kitchen paper.600 g brown onions
3. Add the rice, the lentils, a teaspoon of cumin, a teaspoon of salt and 600 ml of water to the onions in the pan. Bring to the boil, cover and cook on a low heat for 15 minutes. Rest for 5 minutes, then fluff with a fork.250 g basmati rice
4. Top with the crispy onions and serve with the yoghurt and the cucumber, sliced.200 g natural yoghurt1 cucumber

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