Mujaddara

Pick over and rinse the lentils, rinse the rice and thinly slice the onions. Divide the measured water: 3.5 cups for parboiling the lentils and 3.5 cups for the rice pot.

Heat the olive oil in a wide skillet over medium-low heat. Cook the onions for 25–35 minutes, stirring often, until deeply golden and sweet. Reduce the heat if they blacken. Reserve half the onions for the top, with the other half and their oil for the rice pot.

While the onions cook, simmer the lentils in the first 3.5 cups water for about 15 minutes, until partly tender but still holding their shape. Drain any remaining water. They will finish cooking with the rice.

In the lidded saucepan combine the drained lentils, rinsed rice, cumin, salt, half the onions and their cooking oil, and the remaining 3.5 cups water. Bring to a boil, stir once, cover and reduce to low heat. Simmer for about 18 minutes, or until the rice is tender and liquid is absorbed; follow the rice package if its liquid requirement differs.

Remove from the heat and rest, covered, for 10 minutes. Check both rice and lentils are tender, then fluff gently with a fork. If still firm, add a little hot water and cook covered a few minutes longer.

Divide into eight portions and top with the reserved onions. Cool stored portions promptly in shallow containers, following the guidance below. The total estimate assumes onions and lentils are started alongside each other.