Basmati rice and black lentil mujadara salad with crispy onions over yogurt

6 servings | 45 min | Easy | Kosher | Vegetarian

Ingredients:

• 200 g basmati rice
• 3 large onions
• 200 g black lentils
• 1 cinnamon stick
• ½ tsp cumin seeds
• 6 tbsp olive oil
• 1 lemon
• A handful of cilantro leaves
• A handful of mint leaves
• A handful of parsley leaves
• A handful of toasted almonds
• Kfar Tavor Greek yogurt

Instructions:

1. Fry the rice in a little sunflower or corn oil and add half a teaspoon of salt.
2. Add 300 ml of boiling water to the rice. Lower the heat, cover, and cook for 18-20 minutes.
3. Once the rice is ready, transfer it to a bowl and gently fluff with a fork. Let cool to room temperature.
4. Place the lentils in a pot and cover with water, at least 5 cm above the level of the lentils. Add a little salt and the cinnamon stick. Bring to a boil, then lower to a simmer and cook until tender.
5. Drain and add the lentils to the bowl with the rice.
6. Dice the onions, transfer to a large pan with the olive oil, and fry over medium heat until deep brown and soft.
7. Add the onions and olive oil to the bowl with the rice and lentils.
8. Toast the cumin seeds for a minute or two in a hot pan, then add them to the bowl with the rice and lentils as well.
9. Roughly chop the herbs and almonds, add to the salad, and season with lemon juice, salt, and pepper.
10. Serve over a bed of Greek yogurt.