Mujaddara (Lentils & Rice)

📝 Ingredients

• 200 g dried green lentils
• 200 g basmati rice
• 3 brown onions (450 g)
• 4 tbsp olive oil
• 2 tsp ground cumin
• 400 g plain skyr
• 1 garlic clove
• 1 cucumber (300 g)
• 3 tomatoes (300 g)
• 1 lemon (juice)
• Salt, pepper

🍴 Utensils

• Large pot with lid
• Saucepan
• Colander
• Slotted spoon
• Kitchen paper
• Cutting board and knife

📖 Steps

1. Rinse the lentils, put them in the saucepan with 1 l cold unsalted water and bring to the boil. Cook for 15 minutes over a medium heat: they should be tender outside but still firm in the centre. Drain, reserving 450 ml of the cooking water.
2. Meanwhile, peel the onions, halve them, then slice into thin, even strips. Rinse the rice in the sieve under cold water until the water runs almost clear, so it doesn't stick during cooking.
3. Heat the oil in the pot over a medium-high heat, add the onions and a pinch of salt. Cook for 20 to 25 minutes, stirring often: they soften, then turn golden, dark brown and crispy. Lower the heat if they start to blacken at the edges.
4. Remove half the onions with the slotted spoon and spread them out on kitchen paper: they'll finish crisping up as they cool. Leave the other half and the cooking oil in the pot.
5. Add the cumin and drained rice to the pot and stir for 1 minute over a medium heat to coat the grains. Add the lentils, the 450 ml of cooking water and 3/4 tsp salt. Bring to the boil, cover and cook for 15 minutes over a very low heat, without lifting the lid.
6. Turn off the heat and leave to rest, covered, for 10 minutes: the rice finishes swelling. Meanwhile, mix the skyr with the finely chopped garlic, a pinch of salt and 1 tbsp lemon juice.
7. Dice the cucumber and tomatoes and season with the rest of the lemon juice, salt and pepper. Fluff up the mujaddara with a fork and serve topped with the crispy onions, with the garlic sauce and salad on the side.