Cypriot Lentils With Caramelised Onions (Fadji/ Moujendra)

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Cypriot Lentils

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

This recipe is my version of everyone's favourite dish; it’s hearty, moreish, a cozy hug from the inside. Please, please don’t skip the vinegar, it’s not allowed.

Ingredients

• 2 large onions (plus 1 more for serving)
• 3 garlic cloves
• 250g small lentils
• 1 stock cube
• 130g basmati rice
• 1 tsp cumin
• 1 tbsp tomato paste (optional)
• 2-3 tbsp red wine vinegar (Moscatel is my favourite)

Instructions

1. Finely slice 2 onions and add to a large frying pan with 3 tbsp of olive oil and a good pinch of salt. Cook them on medium low heat, stirring often, until deeply caramelised and starting to crisp up, about 30 mins.
2. Measure out 1.2L of water and have it ready. Mince the garlic and add it to a pot along with 1 tbsp of olive oil and the tomato paste, if using. Fry for 1 minute on medium heat, stirring constantly to avoid burning it, then pour in the water.
3. Rinse the lentils well and add to the pot.
4. Bring to a boil, then reduce to a simmer and cook for 10 minutes with a lid on slightly ajar. Then add the rice and cook for another 15 minutes, again with the lid on ajar to allow some steam out. Stir the pot every now and then. Add a splash of water if its looking a little dry or is sticking to the bottom. Taste it and make sure the rice and lentils are very soft, it should be slightly on the wet side.
5. Add half of the onions and 1 tbsp of vinegar to the pot and stir. Season very well with salt and pepper. Add a splash of water as needed, as it will thicken up slightly as it cools.
6. To serve, ladle the lentils into bowls, top with the remaining fried onions and a good drizzle of olive oil and vinegar. If you are brave enough to try it with raw onion (do it), quarter the onion, peel some layers off and use them to scoop up the lentils. Enjoy x

https://www.christina-soteriou.com/recipes/cypriot-lentils