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.

IF using large brown lentils, par-cook them in boiling water ( like you would pasta) for 15 minutes. If using small black caviar lentil or green lentils, check cooking directions for cooking time. Adjust par cooking time according to the size of a lentil. For example, tiny black beluga lentils take 20 minutes to cook, so you would not need to par-cook.

While the lentils are simmering, heat oil in a wide, shallow, heavy bottomed pot or dutch oven and saute the shallots, stirring often until golden and caramelized. Remove half and set aside.

Drain the lentils and add it along with rice, spices, salt, water to the pot. Bring to a simmer, cover tightly and cook on low heat for 20-25 minutes. Check to see if lentils and rice are tender. If not, continue to cook a few more minutes, adding more water if necessary.

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, harissa yogurt, or tahini sauce – and fresh parsley or mint.