Syrian Lentils with Slow-Fried Onions

Method

1. Finely slice the onions.
2. Put the onions into a large heavy saucepan along with the oil and fry over a low heat, giving the onions a stir every few minutes and allowing them to soften, sweeten and turn gold. This may take about 20 minutes. Be patient, my friend!
3. When the onions are ready, spoon about half of them into a small bowl to use later. Turn up the heat under the remaining onions in the pan and add the garlic, cumin and chilli. Stir and, as soon as you can really smell the garlic, add the lentils, the fresh coriander stalks and the water.
4. When the lentils are bubbling and boiling, turn down the heat to low, put a lid on the pan and cook for about 30 minutes until the lentils soften and begin to break down. Keep an eye on them – the lentils need a stir every 5 minutes and if all the water has been soaked up and completely disappeared you should add 100ml/generous 1/3 cup more. Watch out for the steam!
5. When the lentils are really soft, have a taste and season with salt, pepper and enough lemon juice to freshen the dish up. Stir in the coriander leaves and garnish with the remaining sweet fried onions.
6. Serve with Flatbreads, pitta bread or some good old toast, and perhaps a dollop of yogurt or the Yogurt and Cucumber Dip if you are feeling indulgent.