Lebanese rice, lentils and caramelised onions

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Step 1

P Put the rice in a large saucepan and cover with cold water. Bring to a boil and simmer for 12 minutes, stirring occasionally, until the water is absorbed and the rice appears fluffy. Set aside. In the meantime, heat the oil in a large frying pan over a high heat and cook the onions for five minutes. Add the brown sugar and cook for a further five minutes until caramelised, stirring frequently. Add the cumin, cinnamon, turmeric and chilli powder to the onions, then cook for a further minute. Tip the spiced onions and any remaining oil into the rice, along with the lentils. Season, return to the heat and stir through for a minute. Divide into warmed bowls. Scatter over the parsley, spoon on the soya yoghurt, squeeze over some lemon juice and serve.