Mujadara

Rinse the lentils under cold water.

Rinse the rice under cold water until it runs clear.

Peel and thinly slice three of the onions into half-moons for frying.

Peel and dice the remaining onion.

Put the lentils in a large saucepan with 500ml of the water, bring to the boil, then reduce to a simmer and cook until almost tender, about 15 minutes.

Heat 2 tablespoons of the vegetable oil in a saucepan, add the diced onion and cook until softened, about 5 minutes.

Stir the rinsed rice, ground cumin, salt, black pepper and softened onion into the lentils along with the remaining 200ml water, cover and simmer until the rice and lentils are both tender and the water is absorbed, about 18 minutes.

Heat the remaining vegetable oil in a frying pan and fry the sliced onions over medium heat, stirring often, until deep golden brown and crispy, about 20 minutes.

Lift the crispy onions onto kitchen paper with a slotted spoon to drain.

Fluff the lentils and rice with a fork, spoon onto a platter, drizzle with the extra-virgin olive oil and top with the crispy onions.