- 1 cup brown lentils
- 1 1/2 tablespoons olive oil
- 2–3 fat shallots, thinly sliced ( or 1 red onion)
- 4 cloves garlic, rough chopped
- 2 teaspoons cumin
- 1 teaspoons coriander
- 1 teaspoon allspice
- ½ teaspoon cinnamon
- ½ teaspoon turmeric, optional
- ¼ teaspoon ground ginger
- 1 ½ teaspoons kosher salt
- 1 teaspoon dried mint or parsley ( or use a tablespoon of fresh)
- lemon zest from one small lemon
- 3 cups water
- 1 cup brown basmati rice
Place lentils in a bowl and cover with hot tap water (or boiling water), letting them soak until time to add to the instant pot.
Set instant pot to saute function. Saute shallots in the oil, 4-5 minutes, stirring constantly, until tender and fragrant and slightly caramelized. Remove half, saving for the topping. Add the garlic and saute until fragrant, about 1-2 minutes. Add all the spices, salt, lemon zest, and water. Stir. Drain the lentils and add them along with the rinsed rice to the instant pot. Give a good stir.
Cover the instant pot and set to normal pressure, High for 11 minutes. Let naturally release for at least 10 minutes.
In the meantime, prep any garnishes you like.
To serve, gently fluff Mujadara with a fork. Divide among bowls, drizzle with olive oil, add tomatoes, avocado, caramelized shallots, sprouts, a spoonful of yogurt, or tahini sauce – and fresh parsley or mint. Feel free to serve with other seasonal veggies ( roasted root veggies, shredded cabbage or carrots, etc).
*Courtesy of www.feastingathome.com