Moudjendra: Cypriot lentils, rice, and caramelised onions
Units
Temperature
Servings
Ingredients
- 250 g brown lentils, rinsed rounded
- 220 g long-grain rice, rinsed rounded
- 700 g onions, thinly sliced rounded
- 100 ml olive oil rounded
- 1 1/6 L water rounded
- 8 g fine salt rounded
- 3 g ground cumin, optional rounded
- 1 lemon, for serving rounded
Method
Method
- Cover lentils with the water, bring to a simmer, and cook 20 minutes until almost tender.
- Meanwhile cook onions with olive oil and a pinch of salt over medium-low heat for 30 to 35 minutes until deeply brown. Reserve one-third for topping.
- Add rice, remaining cooked onions, salt, and cumin to the lentils with enough cooking liquid to cover by 2 cm.
- Cover and simmer very gently for 15 to 18 minutes until rice is tender. Turn off heat and rest covered for 10 minutes.
- Fluff, top with the reserved onions and their oil, and serve with lemon wedges.
Notes
- Take the onions beyond soft gold to deep mahogany; they are the main seasoning.
- If the lentil pot is dry before rice goes in, add boiling water rather than cold.