Ingredients

• Brown or green lentils 250 g
• Long-grain white rice 150 g
• Onions, thinly sliced 4 medium (600 g)
• Olive oil 100 ml
• Ground cumin 2 tsp (4 g)
• Salt 2 tsp (12 g)
• Black pepper, ground 0.5 tsp
• Water 1 l

Instructions

1. 1

   Rinse the lentils, cover with 750 ml of the water, bring to a boil and simmer uncovered for 15-20 minutes until just tender but still holding their shape; do not drain.

2. 2

   Meanwhile, heat the olive oil in a wide frying pan and fry the onions over medium-high heat for 25-30 minutes, stirring often, until deep golden brown.

3. 3

   Rinse the rice and stir it into the lentils with the remaining 250 ml water, the cumin, salt, pepper and about a third of the fried onions with some of their oil.

4. 4

   Bring back to a boil, cover and cook over low heat for 18-20 minutes until the rice is tender and the liquid is absorbed.

5. 5

   Take the pan off the heat and let it rest, covered, for 10 minutes, then fluff with a fork.

6. 6

   Spoon onto a platter, top with the remaining crisp onions and drizzle over the rest of the onion oil.

7. 7

   Serve warm or at room temperature with plain yogurt or a tomato-cucumber salad.