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Place a sauté pan with a lid over a medium heat.
Add the frozen soffritto and allow the water to evaporate naturally.
Once most of the moisture has evaporated, make a well in the centre.
Add the ghee, cumin and black pepper.
Allow to bloom for 30 seconds, then fold through the vegetables.
Add the rice and lentil mix.
Stir well to coat everything and sauté for 5 minutes to draw out the nutty flavours.
Add the chilli powder, turmeric, ginger paste and green chilli paste.
Stir through and sauté for 5 minutes.
Pour in the stock and add the allspice.
Stir well.
Place the lid on the pan.
As soon as you see steam building, reduce the heat to its lowest setting and cook for 20 minutes.
Turn off the heat.
Add the sliced red onion, fresh mint and lemon juice.
Stir through and leave to rest for a few minutes.
Serve with Greek yoghurt.