Vegan Mujadara

Finely slice two-thirds of the onions and add to a large frying pan with a glug of olive oil and a good pinch of salt. Cook them over a low-medium heat, stirring often, for 30 mins until deeply caramelised and starting to crisp up. Set aside.

Measure out the water and have it ready. Mince the garlic and add it to a large pot along with a splash of olive oil, the cumin and the tomato purée, if using. Cook for 1 min over a medium heat, stirring constantly to avoid burning, then pour in the water and stock cube.

Rinse the lentils well and add to the pot. Bring to the boil, then reduce to a simmer and cook for 10 mins with a lid on slightly ajar.

Add the rice and cook for another 15 mins, again with the lid on ajar, to allow some steam out. Stir the pot every now and then. Add a splash of water if it’s looking a little dry or is sticking to the bottom. Taste and make sure the rice and lentils are very soft – it should be slightly on the wet side.

Add half of the caramelised onions and 1 tbsp vinegar to the pot and stir. Season very well with salt and pepper. Add a splash of water if needed, as the mujadara will thicken up slightly as it cools.

To serve, ladle the lentils into bowls, top with the remaining fried onions and a good drizzle of olive oil and vinegar. If you are brave enough to try it with raw onion (do it), quarter the remaining onion, peel some layers off and use the onion ‘petals’ to scoop up the lentils.