Mujadara with green lentils

Instructions

1. Step 1

   Heat a dash of oil in a large saucepan and add the onions along with a pinch of salt. Cook the onions over a medium heat - a higher heat than if you were slowly caramelising them - as you want them to take on quite a bit of colour. Cook them, stirring very regularly, until they are deep golden brown - around 20 minutes

2. Step 2

   Cook the rice by adding a small chunk of butter to a saucepan and softening the garlic for a couple of minutes over a medium heat. Add the ground cumin and bay leaves and stir into the garlic butter. Add the rice and stock, stir to combine then bring to a boil and reduce to a very gentle simmer. Put a lid on and cook for 10 minutes, then turn off the heat

3. Step 3

   Warm the lentils through in a saucepan and stir through the rice once cooked. Stir some of onions through the rice and lentils and then scatter the rest on top

4. Step 4

   Serve the mujadara topped with some mint leaves, and a dollop of yoghurt on the side