Mejadra (Middle Eastern Rice)

Ingredients

• 125g dried green lentils, rinsed in cold water
• 200g easy-cook brown rice, rinsed in cold water
• 3 tablespoons vegetable oil
• 2 onions, thinly sliced
• 1 teaspoon ground cumin
• 2 teaspoon ground coriander
• ½ teaspoon turmeric
• 1 teaspoon allspice
• 1 teaspoon ground cinnamon
• 10g fresh coriander, leaves chopped

Preparation

1. bring a large pan of water to the boil and add the lentils. simmer for 25-40 mins, adding the rice after 15 mins, until both are cooked through (the rice should still have some bite to it). drain well.
2. meanwhile, heat the oil in a large frying pan over a medium heat. fry the onions for 15-20 mins until crisp and golden brown. remove ½ of the onions from the pan and set aside. add the spices to the pan with the remaining onions and cook for 2-3 mins until fragrant. season.
3. stir the spiced onions into the drained rice and lentils, cover with a tight-fitting lid and leave to stem for 10 mins. scatter with the reserved onion and the chopped coriander to serve.