Mejadra Freekeh

Soak the freekeh in cold water in a large bowl for 2-3 hours, then strain.
Bring a large saucepan of water to the boil. Add ½ onion (not chopped) and the lentils, and cook for 15 minutes or until the lentils are al dente. Strain and return the lentils to the pan. Discard the onion.
Finely chop 1½ onions. Heat 2 tbsp olive oil in a large frying pan over medium heat. Add the chopped onions and cook, stirring, for 7 minutes or until golden. Add the cumin and baharat, if using, season with the salt and pepper, and stir to combine.
Add the freekeh, stir to combine, then add the mixture to the lentils with 310 ml (1¼ cups) boiling water. Cover with a lid and cook over low heat for 15 minutes or until the freekeh is tender.
Meanwhile, heat the remaining 2 tbsp olive oil in a frying pan over medium heat. Slice the remaining 1 onion and cook, stirring, for 7 minutes or until golden. Remove from the heat.
Serve the medjara with the fried onion, yoghurt and beetroot.