Mejadra

• 340g green or brown lentils
• 270g basmati or jasmine rice
• 1 tbsp cumin seeds
• 1½ tbsp coriander seeds
• 2 tbsp olive oil
• 1 tsp ground turmeric
• 2 tsp ground allspice
• 2 tsp ground cinnamon
• 2 tsp salt
• 2 tsp freshly ground black pepper
• 800ml water
• deep fried onions for garnishing
• (optional) 4 medium onions, sliced, fried

Put the lentils in a small saucepan, cover with plenty of water, bring to a boil and cook for 12-15 minutes, or until the lentils have softened but still have a little bite. Drain into a colander.

Heat a oil in a pot and drop in the cumin and coriander seeds. Fry the seeds for a minute or two, until they become fragnant. Be careful to not burn the cumin. Add rice and fry for a few minutes. Add turmeric, allspice, cinnamon, sugar, salt and plenty of black pepper. Fry for 10 seconds. Add the cooked lentils and water. Bring to a boil, cover and simmer on very low heat for 15 minutes.

Remove from the heat, lift off the lid and cover the pot with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes. Mix in the onions if you prepared them. Serve topped with deep fried onions.