Mujadara

Mujadara is a signature Middle Eastern dish of lentils, rice and deeply caramelized onions. A bold an comforting dish that's typically served with a side of plain yogurt with a fresh Mediterranean salad such as Fattoush Salad.

Although this is in the sides and accompanyments section, I would be quite happy to have this with a salad for a lunch. It's the combination of rice, green lentils and crispy fried onions on top that's so successful and delicious.

200g green lentils, rinsed

250ml sunflower oil

2 large onions, halved and finely sliced

2 tbsp olive oil

200g basmati rice, rinsed

Quarter tsp turmeric

1 & half tsp ground cumin

1 tsp ground allspice

400ml vegetable stock

1 tsp salt

Twelve turns of the black peppermill

Small handful mint

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Put the lentils in a saucepan, cover with water, bring up to the boil and cook over a medium heat until almost tender, 10-12 minutes. Drain.

In a frying pan over a medium-high heat, warm the sunflower oil. When hot, add a third of the sliced onions, cook until brown an crispy, remove with a slotted spoonto a plate lined with kitchen paper, and repeat with the remaining onions in two batches. Set aside.

Wipe out the frying pan. Add the olive oil and heat it, then stir in the basmati rice and the spices and fry gently for 1-2 minutes. Add the lentils and stock, bring to a simmer and cook for about 15 minutes, until nearly all the liquid is absorbed. Turn off the heat, cover with a lid and let it rest for 5 minutes. Season with the salt and pepper. Stir in half the fried onions and the chopped mint, and top with the remaining onions to serve.