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Shallot Mujadara with Herby Yogurt and Almonds

Shallot Mujadara with Herby Yogurt and Almonds

Entrees

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Cook Time

45 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Shallot Mujadara:

1 cup lentils, brown or green; rinsed
2 cloves garlic halved
1/4 cup canola oil or good oilve oil
12 shallot
1 tbsp cumin seeds
1 tbsp coriander seeds
2 tsp cinnamon
2 tsp allspice
pepper
dash nutmeg
1 1/2 cup rice, basmati
salt kosher

Herby Yogurt:

1 cup yogurt
1/2 cup fresh herbs (mix of cilantro, parsley, mint) finely chopped
lemon juice juice from 1/2 lemon
2 cloves garlic minced
salt and pepper

Serving:

sumac
1/2 cup almonds slivered, toasted

Instructions

In a medium saucepan, cook the lentils in 3 cups of water with 2 cloves of garlic for 15 minutes, until tender. remove the garlic cloves, drain and set aside.
Heat the oil over medium high heat, fry 1/2 of the shallots until crispy and remove to a paper towel lined plate. sprinkle with salt. reduce heat to medium and add the remaining shallots. cook, stirring until golden. add the spices and cook for 2 more minutes. add the rice and 1 tsp salt, and toast, stirring, for 2 minutes. add 2 1/4 cups water and lentils and bring to a boil. reduce to a simmer, cover, and cook for 25 minutes or until all liquid is absorbed.
To make the herby yogurt, combine the yogurt, herbs, lemon, garlic, a pinch of salt and a few turns of pepper.
Transfer the rice to a serving platter, top with the fried shallots, herbs, sumac, and almonds. serve with yogurt. enjoy!