Moujadara

Method

Rinse the lentils thoroughly and place in a large pot with the vegetable stock and water, then bring to the boil and simmer for 15 minutes. Whilst the lentils cook, slice the onions into thin rings and fry them in 80ml of olive oil over a medium heat for 20-25 minutes until deeply caramelised and golden brown, stirring occasionally; set aside half the onions for garnish. Add the bulgur wheat to the lentils along with the remaining caramelised onions, cumin, salt and pepper, then stir well and continue simmering for 10-12 minutes until the bulgur is tender and the liquid has been absorbed. Adjust seasoning to taste and drizzle with the remaining olive oil. Serve warm or at room temperature, topped with the reserved crispy caramelised onions and accompanied by yoghurt and fresh salad.