Last night, I was stuck working at the restaurant, as it’s one of the busiest nights of the year. But there was a silver lining in that I made this deliciously comforting recipe 🙂 It’s packed with warming spices and the lentils and rice form a complete protein together. I must admit that I couldn’t help filling up my tasting spoon a few times to make sure it was good 😛 I was so taken by the recipe, that I made it this morning in my apartment! This is true healthy, comfort food..hope you enjoy!

1 cup coconut oil
8 shallots, thinly sliced
1 ¼ cups cooked green or brown lentils
2 tsp cumin seeds
1½ tbsp coriander seeds
1 cup basmati rice
2 tbsp olive oil
½ tsp ground turmeric
1½ tsp ground allspice
1½ tsp ground cinnamon
1 tsp sugar
Salt and black pepper
1 ¾ cups water

1. Heat the coconut oil in a medium-size heavy-based saucepan. When very hot, carefully add the shallots in batches. Fry, until the onion takes on a nice, golden-brown color and turns crispy. Transfer to sheet tray, lined with paper towels and sprinkle with salt.
2. Wipe clean the saucepan in which you fried the shallots and drop in the cumin and coriander seeds. Place over a medium heat and toast the seeds for a minute or two. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, half a teaspoon of salt and plenty of black pepper. Stir to coat the rice with oil, then add the cooked lentils and water. Bring to a boil, cover and simmer on very low heat until rice is cooked through, about 30 minutes.
3. Stir in half of the shallots and garnish with the remaining. Enjoy!

Note: This is adapted from Chef Yotam Ottolenghi’s mejadra recipe. He’s a genius!