Mujadara

Method

Rinse the lentils and place in a large saucepan with the vegetable stock, then bring to the boil and simmer for 15 minutes until partially cooked. Meanwhile, finely slice the onions and fry half of them in 75ml of the olive oil over a medium-high heat until deeply golden and crispy, then set aside on kitchen paper. Add the bulgur and remaining raw onions to the lentils along with the cumin, salt and pepper, then simmer for a further 15-20 minutes until both the lentils and bulgur are tender and the liquid is absorbed. Stir through the remaining olive oil to create a creamy consistency. Serve in bowls topped with the crispy onions and a generous dollop of yoghurt on the side.