1 cup large brown (green) lentils (do not use split lentils) see notes
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
1/2 teaspoon cinnamon
1/2 teaspoon turmeric, optional
1/4 teaspoon ground ginger
1 1/2 teaspoons kosher salt
1 teaspoon dried mint or parsley ( or use a tablespoon of fresh)
lemon zest from one small lemon
3 cups water (updated from 3 1/2 cups- see notes if using white rice)
1 cup brown basmati rice (rinsed and drained- see notes for white 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 High pressure for 11 minutes. Let naturally release for at least 10 minutes.
In the meantime, prep any garnishes you like.
To serve, gently fluff the Mujadara with a fork (do not over mix, or it will get mushy ). Divide among bowls, drizzle with olive oil, add tomatoes, avocado, caramelized shallots, sprouts, a spoonful of yogurt or zhoug yogurt, or tahini sauce - and fresh parsley or mint.
Garnishes: caramelized shallot or onion, diced tomato, simple roasted veggies, diced avocado, sprouts or greens, sliced cucumber, pine nuts, a drizzle of olive oil, yogurt, vegan yogurt, zhoug yogurt (amazing), lemon wedges, fresh parsley, aleppo chili flakes. (In winter, serve with roasted root veggies, shredded kale, carrots, or cabbage or beets!