Mujadara Spiced Rice & Lentils with Crispy Onions

Method

Place the onions in a shallow bowl and sprinkle with the flour and a good pinch of salt. Mix well.

Heat the sunflower or vegetable oil in a heavy-based saucepan with a lid over a medium–high heat. When hot (test by dropping in a little piece of onion to see if it sizzles), add the onion, in batches if necessary, and fry for 6–8 minutes or until golden and crispy. Remove with a slotted spoon to drain on kitchen paper. Repeat with the remaining onion, adding more oil if needed.

Drain any remaining oil from the pan and wipe out the pan with kitchen paper (you can keep the onion oil for cooking curries or stews). Add the cumin seeds to the dry pan and toast over a medium heat for 1 minute until fragrant. Add the olive oil and, when hot, add the ground spices. Add the rice along with 1⁄4 teaspoon of salt and a generous grinding of black pepper. Stir to coat the rice for 1–2 minutes, then add the lentils and stock. Bring to the boil, then cover the pan with the lid, reduce the heat to low and simmer gently for 15 minutes.

Remove from the heat, put a tea towel under the lid of the saucepan to stop any steam escaping and leave to sit, covered, for 8–10 minutes.

Meanwhile, fry the eggs (if using) to your liking.

Fluff the rice with a fork, check the seasoning, then add half of the fried onions and half the fresh herbs and fold through. Spoon the rice onto serving plates or bowls and top with a fried egg (or a dollop of dairy-free yoghurt), the remaining crispy onions and sprinkle over the remaining fresh herbs.