Mejadra from Jerusalem

Ingredients

• 1 1/4 cups/250 g green or brown lentils
• 4 medium onions (1 1/2 lb/700 g before peeling)
• 3 tablespoons all-purpose flour
• about 1 cup/250 ml sunflower oil
• 2 teaspoons cumin seeds
• 1 1/2 tablespoons coriander seeds
• 1 cup/200 g basmati rice
• 2 tablespoons olive oil
• 1/2 teaspoon ground turmeric
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon sugar
• 1 1/2 cups/350 ml water
• Salt and freshly ground black pepper

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