Mjaddara Hamra (Brown Lentils and Bulgur with Deep-Browned Onions)

Ingredients

• 250 g dried brown lentils
• 4 onion
• 6 tbsp olive oil
• 2 tsp ground cumin
• 200 g bulgur wheat
• 1 cucumber
• 3 tomatoes
• 20 g fresh mint
• 1 lemon

Method

1. 1

   Rinse the dried brown lentils, put them in a large pan with 1.2 litres water and bring to the boil. Simmer for 15 minutes until just tender but still holding their shape.

2. 2

   Meanwhile, halve and thinly slice the onions. Heat 5 tbsp olive oil in a large frying pan over a medium-high heat and fry the onions for 20-25 minutes, stirring often, until a deep, even brown, darker than golden but not burnt; this is what turns the dish red-brown. Lift a third of them onto kitchen paper.

3. 3

   Tip the rest of the onions and their oil into the lentils with the cumin and 1½ tsp salt. Check there is about 500ml liquid in the pan, topping up with boiling water if needed.

4. 4

   Stir in the bulgur wheat, cover and cook on the lowest heat for 10 minutes, then turn off the heat and leave covered for 10 minutes until the bulgur is tender and the liquid absorbed.

5. 5

   While it rests, dice the cucumber and tomatoes and toss with the chopped mint, the juice of the lemon, the remaining 1 tbsp olive oil and a pinch of salt.

6. 6

   Fluff up the mjaddara with a fork, pile the crisp reserved onions on top and serve warm with the salad.