Mujadara-style lentils and rice with caramelised onions

The Lebanese comfort food classic — green lentils and rice topped with deeply caramelised onions, served with cucumber yoghurt and a sharp vinegar dressing.

Ingredients

• 200 g green or brown lentils (puy are ideal)
• 150 g basmati rice, rinsed
• 3 large onions, halved and thinly sliced
• 4 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 bay leaf
• 1 tsp salt
• Black pepper
• For the dressing: 3 tbsp olive oil
• 2 tbsp red wine vinegar or lemon juice
• 1 garlic clove, crushed
• To serve: cucumber yoghurt (yoghurt + grated cucumber + mint + salt)

Method

1. Cook the lentils. Rinse well, cover with cold water in a saucepan, add the bay leaf and bring to a simmer. Cook for 20-25 minutes until tender but not mushy. Drain, reserving a little cooking liquid.

2. Meanwhile, caramelise the onions. Heat 2 tbsp olive oil in a large pan over medium-low heat. Add the sliced onions and a pinch of salt. Cook for 25-30 minutes, stirring every few minutes, until deeply golden brown. Don’t rush this — it’s the soul of the dish. You should have about half the original volume of intensely browned onion.

3. Set aside two-thirds of the caramelised onions for topping. Stir the cumin and coriander into the remaining third in the pan.

4. Cook the rice. Add the rinsed rice to the onion pan with the lentils, 300 ml water (or reserved lentil liquid), 1 tsp salt, and bring to a simmer. Cover, reduce to the lowest heat, and cook for 15 minutes without lifting the lid. Rest off the heat for 10 minutes.

5. Make the dressing by whisking olive oil, vinegar and crushed garlic together.

6. Fluff the rice and lentils with a fork, pile onto a platter, top with the reserved caramelised onions, drizzle with the dressing and serve with cucumber yoghurt on the side.

Notes

Mujadara is one of the oldest recipes in the world — versions of it appear in medieval Arabic cookbooks. It keeps well and is even better the next day.