Rishta (Middle Eastern Lentils with Noodles)

Warm 2 tablespoons of the olive oil in a large saucepan over a medium heat. Add the sliced onions and a pinch of salt, then cook for 12–15 minutes, stirring often, until soft, golden and sweet. Transfer half of the onions to a plate for serving.

Add the remaining tablespoon of oil to the pan with the garlic, cumin, coriander and cinnamon. Cook for 1 minute, stirring, until fragrant.

Stir in the rinsed lentils and hot vegetable stock. Bring to a simmer, cover loosely and cook for 25–30 minutes, or until the lentils are tender but still holding their shape.

Add the broken vermicelli or noodles and simmer uncovered for 8–10 minutes, stirring occasionally, until tender. Add a splash more water if the mixture becomes too thick before the noodles are cooked.

Season with the lemon juice, salt and black pepper. Taste and adjust the seasoning; the finished dish should be brothy and savoury rather than dry.

Ladle into bowls and finish with the reserved onions, chopped coriander and lemon wedges.