Mujadara (lentils and rice with crispy onions)

Preparation

1. Heat the oil for the lentil rice in a large pot with a lid. Sweat the diced onion and garlic for about 5 minutes until translucent. Add the water, lentils and salt, bring to the boil, cover and simmer for 10 minutes.
2. Meanwhile warm the oil for the crispy onions in a frying pan over a low heat, add the onion rings and cook for 25 to 30 minutes, stirring often, until completely soft, dark brown and caramelised.
3. Add the rice, cumin, cinnamon, turmeric and bay leaf to the lentils, stir well, cover again and cook for about 15 minutes until the rice is tender. Take off the heat and leave covered for 10 minutes.
4. Remove the bay leaf, fluff up the lentil rice with a fork and season with salt. Fold in some of the crispy onions.
5. Scatter with the remaining crispy onions and the parsley and serve with lemon wedges and yoghurt.

Drink with it

• Rosé · excellent match

  Dry rosé, such as a Lebanese Cinsault rosé or one from Provence

  Fresh acidity suits the lemon and yoghurt, and the red fruit carries the sweet crispy onions and the cumin.

  Which wine pairs with food? A simple approach to choosing ↗

• White wine · good match

  Grüner Veltliner or dry Riesling

  Fresh acidity and fine spice pick up the lemon and cumin and keep the sweetness of the onions in balance.

• Red wine · good match

  Light Cinsault or Pinot Noir, lightly chilled

  Soft fruit and little tannin suit the cinnamon and caramel without covering the lentils.

• Dark beer · good match

  Dark lager or dunkel

  Roasted and caramel notes in the beer mirror the dark browned onions and the earthy lentils.

  Which beer goes with food? More than just pils with barbecue ↗