Mujaddara with golden onions and cucumber salad

Ingredients

For 1 serving

• Lentils60 g
• Basmati rice45 g
• Onion150 g
• Cumin1 teaspoon
• Extra virgin olive oil1 tablespoon
• Cucumber100 g
• Tomatoes1
• Parsley5 g
• Lemon juiceto taste
• Saltto taste

Method

1. Rinse the lentils, put them in a small pan with plenty of cold unsalted water and cook for 15 minutes over a medium heat, until nearly tender but still firm; drain.
2. Meanwhile peel the onion, halve it and slice it very thinly. Heat half the oil in a wide frying pan over a low heat and caramelise the onion for 20 minutes, stirring often, until soft and a deep golden brown; don't rush it, it's what gives the dish its flavour.
3. Take out half the onions and set aside. In the same pan add the rinsed basmati rice and the cumin and toast for a minute, then add the lentils, some salted water (about twice the volume of the rice) and cover.
4. Cook for 12 minutes over a low heat without lifting the lid, until the water is absorbed and the rice is tender; turn off the heat and leave to rest covered for a few minutes.
5. Meanwhile wash the cucumber, tomato and parsley; dice the cucumber and tomato, chop the parsley and dress with the lemon juice, a pinch of salt and the remaining oil.
6. Serve the mujaddara topped with the reserved onions, with the salad on the side.