Lentil rice with browned onions

Let’s cook

1. 01

   Rinse 8.47 oz (240 g) lentils; simmer in plenty of water over low heat for 15 minutes, until partly tender, then drain.

2. 02

   Thinly slice 3 onions; heat 2¾ tbsp (40 ml) sunflower oil in a wide pot over medium heat and cook the onions for 20 minutes, stirring until deeply golden.

3. 03

   Reserve some onions for topping; add 9.88 oz (280 g) long-grain rice, the lentils, 1½ tsp (3 g) ground cumin, ½ tsp (3 g) salt and water equal to twice the dry rice volume.

4. 04

   Bring to a boil, cover and cook over low heat for 18 minutes, until tender; rest for 5 minutes and top with the reserved onions.