You’ll Need
For the Mujadara
250g coarse bulgur wheat
1 x 400g tin brown lentils, drained
3 large onions, thinly sliced
2 tbsp vegetable or olive oil
1 tsp ground cumin
1/2 tsp ground coriander
500ml hot vegetable stock
1/2 tsp sea salt
Black pepper
For the Yoghurt
200g natural yoghurt
1/2 cucumber, grated and squeezed dry
1 tbsp chopped mint
Juice of 1/2 lemon
Optional but dangerous
Tomato salad
Chilli flakes
Extra lemon
Equipment
One 1.8-litre deep heatproof dish with a lid or foil
Method
Preheat your air fryer to 180°C.
Toss the onions with the oil in the heatproof dish and air fry for 14 minutes, stirring every 4 minutes.
Remove half the onions and spread them on a small tray for later.
Stir the bulgur, lentils, cumin, coriander, stock, salt and pepper into the remaining onions.
Cover tightly and air fry at 170°C for 20 minutes.
Rest covered for 5 minutes, then fluff the bulgur. Add a splash of boiling water if any grains remain firm.
Air fry the reserved onions at 195°C for 4-6 minutes until crisp at the edges.
Mix the yoghurt, cucumber, mint and lemon and serve it with the mujadara and crisp onions.