Black Lentils

1 large onion (¹/₂ finely diced, other ¹/₂ finely sliced)
60 ml olive oil (approx ¹/₄ cup, divided in half)
1 garlic clove, finely chopped
1 tsp ginger, grated or chopped
100 g lentils (approx. ¹/₄ lb)
4 tsp soy sauce
4 tsp vinegar
2 tsp pomegranate molasses
100 ml thick yoghurt (approx ²/₅ cup)
1 large tsp sumac

Finely dice half the onion and fry in half the oil until it begins to caramelize. Add garlic, ginger, ad cook a little more, stirring well.

Add lentils, soy sauce, and enough water to cover by 1 cm. Bring to a boil, cover and simmer until al dente. Add water if needed, or remove lid and simmer until liquid has evaporated.

Tip into bowl and let cool. (Takes approx 1 hour to cook when recipe is doubled.)

Heat remaining oil in a small frying pan and add the other half of the onion, finely sliced. Cook over moderate heat, until caramelized. Add vinegar, and cook to evaporate. Add pomegranate molasses and bring to a boil. Tip into another bowl.

To serve, spoon a mound of lentils onto plate, dollop on some yoghurt and sprinkle on a little sumac, then finish with a small pile of onions.