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In a medium saucepan, cook the lentils in 3 cups of water with 2 cloves of garlic for 15 minutes, until tender. Remove the garlic cloves, drain and set aside.
Heat the oil over medium high heat, fry ½ of the shallots until crispy and remove to a paper towel lined plate. Sprinkle with salt.
Reduce heat to medium and add the remaining shallots. Cook, stirring until golden.
Add the spices and cook for 2 more minutes.
Add the rice and 1 tsp salt, and toast, stirring, for 2 minutes.
Add 2 ¼ cups water and lentils and bring to a boil.
Reduce to a simmer, cover, and cook for 25 minutes or until all liquid is absorbed.
To make the herby yogurt, combine the yogurt, herbs, lemon, garlic, a pinch of salt and a few turns of pepper.
Transfer the rice to a serving platter, top with the fried shallots, herbs, sumac, and almonds.
Serve with yogurt. Enjoy!