Mujaddara — Lebanese Lentils and Rice in Olive Oil

Ingredients

• 250g (1¼ cups) green or brown lentils, rinsed
• 150g (¾ cup) long-grain white rice, rinsed
• 3 large onions, halved and very thinly sliced
• 5 tbsp extra virgin olive oil
• 1 tsp cumin seeds
• 1 tsp ground coriander
• ½ tsp ground allspice
• ½ tsp cinnamon
• 1½ tsp sea salt
• 700ml (3 cups) water
• Greek yoghurt, flat-leaf parsley, lemon wedges to serve

Method

1. Heat 3 tbsp of the olive oil in a wide, heavy-bottomed pot over medium-low heat. Add the onions and a pinch of salt. Cook, stirring every few minutes, for 35–40 minutes until deeply golden, caramelised, and jammy. Do not rush — this is the foundation of the dish.
2. Remove half the caramelised onions and set aside for serving.
3. Add the cumin seeds to the pot with the remaining onions. Cook for 1 minute. Add the coriander, allspice, and cinnamon. Stir for 30 seconds.
4. Add the rinsed lentils and 700ml water. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes.
5. Add the rinsed rice and 1 tsp salt. Stir once. Cover tightly and cook over low heat for 20 minutes.
6. Remove from heat. Leave covered for 5 minutes, then uncover and fluff gently with a fork.
7. Spoon into bowls. Top with the reserved caramelised onions and a drizzle of the remaining olive oil. Serve with yoghurt, parsley, and lemon.