Mujaddara: lentils and rice with caramelised onions

Ingredients

For 1 serving

• Lentils55 g
• Basmati rice40 g
• Onion150 g
• Cumin1 teaspoon
• Cinnamon1 pinch
• Extra virgin olive oil12 g
• Soy yogurt80 g
• Cucumber100 g
• Mint4 g
• Saltto taste

Contains: soy,

Method

1. Rinse the lentils, put them in a pan with plenty of cold water, bring to the boil and cook over medium heat for 15 minutes.
2. Meanwhile peel and thinly slice the onion. Heat the oil in a frying pan over medium-low heat and cook the onion slowly for about 20 minutes, stirring often, until deep golden and dark at the edges; salt it at the end.
3. Rinse the basmati rice. Drain the lentils, leaving just enough water in the pan to cover them by a finger, add the rice, cumin, cinnamon and salt, cover and cook over low heat for 15 minutes, until the water is absorbed and the rice is tender.
4. Meanwhile finely dice the cucumber, chop the mint and stir both into the soy yoghurt with a pinch of salt.
5. Fluff the mujaddara with a fork, stir in half the onions and pile the rest on top; serve with the yoghurt salad.