Moujadara (Lebanese rice and lentils)

Method

1. Put the lentils in a large pan and cover with water, then put the lid on and bring to the boil. Once boiling, remove the lid, reduce the heat to medium and simmer for 20 minutes. Keep an eye on them and add more water if necessary. Drain and set aside.
2. Heat the olive oil in the same pan, then tip in the onion and fry over a medium heat until browned (about 15 minutes). Add the rice and fry for a few more minutes, stirring now and then, until every grain is coated in oil and mixed with the onions.
3. Add the cooked lentils, cumin, salt and pepper. Pour in enough water to just cover everything, then put the lid on and bring to the boil over a high heat. As soon as the water boils, reduce the heat to a very low simmer and cook, stirring occasionally, until the rice is tender (about 15 minutes). Stir in the lemon juice.
4. Transfer the moujadara to a serving platter, then garnish with the herbs, chilli flakes and crispy onions. Finish with a drizzle of extra-virgin oil.