Lentils and Rice with Crispy Shallots (a play on Mujudara)

Lentils and Rice with Crispy Shallots (inspired by mujudara)

• 1 onion, thinly sliced

• Kosher salt and pepper

• 1 cup lentils, rinsed

  1 tsp. ground cumin

• 1/2 tsp. ground all spice

• 1 cinnamon stick

• Zest of 1 lemon

• 1 cup long grain white rice (if you use other rice, the cook time will change)

• 2 shallots, thinly sliced

• 1 head of kale, stem removed and roughly chopped

• Serve with yogurt and fresh mint

In a large pot or Dutch oven warm the olive oil over medium heat. Add the onion and saute for 6 to 8 minutes or until super soft and golden brown. Add the lentils, garlic, cumin, cinnamon, lemon zest, and 4 cups water. Bring to a simmer and cook for 5 minutes. Fold in rice and cover and cook for 15 minutes or until the water is absorbed.

While rice and lentils are cooking, place the shallots in a small saute pan. Cover with oil and place over medium low heat. Let the shallots cook for 5 to 7 minutes or until golden brown. Remove and place on a paper towel lined plate and set aside.

To finish the dish top with kale and return the lid. Cook for another 2 minutes or until kale is wilted. Fold in and serve topped with a dollop of yogurt, crispy onions, and fresh mint.

Makes about 4 to 6 servings.