Lentils and rice with crispy onions (Mujaddara)

1. Rinse the brown lentils, bring to the boil in 900 ml water and cook for 15 minutes until half tender.

2. Meanwhile slice the onions into thin half-moons and fry in the olive oil in a wide frying pan over medium heat, stirring often, for 20-25 minutes until dark golden and crisp; lift half onto kitchen paper.

3. Add the rinsed rice, cumin, salt and pepper to the lentils, along with the onions left in the pan and their oil.

4. Cover and cook over low heat for 18-20 minutes until the rice is tender and has absorbed the liquid; add a little boiling water if needed.

5. Take off the heat, rest covered for 10 minutes, then fluff with a fork.

6. Serve topped with the crispy onions, with yoghurt and a fresh salad.

Tip: Mujaddara is the Levantine "poor man's dish" that everyone loves today: cheap, filling and a source of complete protein. The secret is the deeply browned onions - don't worry about them getting too dark, that's what makes them sweet and deep in flavour.