Mejadra Style Lentils & Rice

Method

1. Heat a generous glug of olive oil in a medium-sized pan over medium-high heat. Fry the sliced onions for 7 minutes until golden and crispy, then set aside on a paper towel.
2. Meanwhile, boil the lentils in a saucepan of water for 12-15 minutes until softened but still with a bite. Drain and set aside.
3. Return the saucepan to the heat and toast the cumin seeds for a few minutes until fragrant.
4. Add the rice, 1 tbsp olive oil, turmeric, cinnamon, allspice, honey, salt, and pepper. Stir to coat the rice.
5. Add the cooked lentils and 175ml water. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Remove from heat and let steam for 10 minutes with the lid slightly ajar.
7. While steaming, whisk together the yoghurt, lemon juice, garlic, olive oil, salt, and pepper in a small bowl.
8. Fluff the rice with a fork and stir in the raisins (if using), half the fried onions, and half the herbs.
9. Transfer to a dish, top with remaining onions and herbs, and serve with the garlic yoghurt.