Mujaddara Bowls with Crispy Shallots and Cucumber Yoghurt

Ingredients

• 300 g dried brown lentils
• 250 g long-grain white rice
• 300 g shallots
• 2 tsp ground cumin
• 1 tsp ground allspice
• 5 tbsp vegetable oil
• 200 ml Greek yoghurt
• 1 cucumber
• 1 lemon

Method

1. 1

   Cook the lentils in boiling water for 15 minutes until just tender, then drain and set aside.

2. 2

   Rinse the rice and cook in a saucepan with 500ml water, cumin, allspice and a good pinch of salt. Bring to the boil, then cover and simmer on a low heat for 15 minutes. Remove from heat and rest, covered, for 5 minutes.

3. 3

   Thinly slice the shallots. Heat the oil in a wide frying pan over a medium-high heat and fry the shallots for 15–20 minutes, stirring often, until deeply caramelised and crispy. Remove with a slotted spoon and drain on kitchen paper.

4. 4

   Stir the cooked lentils into the rice and season well.

5. 5

   Grate or dice the cucumber and stir into the yoghurt with lemon juice and salt.

6. 6

   Divide the lentil rice between four bowls, pile crispy shallots on top and serve with the cucumber yoghurt alongside.