Mujaddara with Crispy Shallots and Garlic Yogurt

Steps

1. Put the lentils and bay leaf in a saucepan, cover with 3 inches of water and bring to a boil. Simmer 15 minutes, until the lentils are just tender but not mushy. Drain and discard the bay leaf.
2. Meanwhile, heat the oil in a large, wide pot over medium-high heat. Add the shallots and a pinch of salt and cook 5 minutes, stirring, until softened. Lower the heat to medium and cook 15–20 minutes more, stirring every couple of minutes, until deep mahogany brown and crisp.
3. Use a slotted spoon to lift half the shallots onto paper towels and sprinkle with salt; they will crisp further as they cool. Leave the rest in the pot with the oil.
4. Add the cumin, allspice, cinnamon and pepper to the pot and stir 30 seconds. Add the rice and stir 1 minute to coat in the onion oil.
5. Add the cooked lentils, 2 1/2 cups water and the remaining salt. Bring to a boil, then cover, reduce to the lowest heat and cook 15 minutes. Turn off the heat and let stand, covered, 10 minutes.
6. While it rests, stir together the yogurt, garlic, mint, lemon juice, a pinch of salt and 1/4 cup water until spoonable.
7. Fluff the mujaddara with a fork, pile onto a platter and top with the crispy shallots. Serve with the garlic yogurt and diced cucumbers.

Kitchen tip

Brown or green lentils both work; avoid red lentils, which collapse. The shallots go through a pale, soft stage that feels like it will never end, then darken quickly; once they are golden, stay close and stir often. If some burn, scoop them out, as burnt bits make the oil bitter. Mujaddara keeps 5 days in the fridge and is excellent at room temperature, so store the crispy shallots separately in an airtight container and scatter them on just before eating.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.