Mujadara with Cucumber Salad

Instructions

1. 1

   Simmer the rinsed lentils in 4 cups salted water for 15 minutes until just tender; drain, keeping 2 cups of the cooking liquid.

2. 2

   While they cook, heat the oil in a large lidded pot over medium-high and fry the thinly sliced onions 15 minutes, stirring, until deep golden. Scoop out half for topping.

3. 3

   Add the rice, cumin, cinnamon and 1 tsp salt to the pot and stir 1 minute. Add the lentils and the 2 cups reserved liquid.

4. 4

   Cover and cook on low 15-18 minutes until the rice is tender, then rest 5 minutes off the heat.

5. 5

   Toss the diced cucumber, tomatoes and parsley with lemon juice, oil and salt. Serve the mujadara topped with the crispy onions and salad.