Sort ingredients
kaitmurph
QR Code
Listen
Pdf
Place brown 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 Sauté function. Sauté 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 sauté until fragrant, about 1-2 minutes.
In a small bowl, mix cumin, coriander, allspice, cinnamon, turmeric, ginger, and mint or parsley.
Add the spice bowl, salt, lemon zest and water to the Instant Pot. Stir.
Drain 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 and add garnishes: drizzle with olive oil, add tomatoes, avocado, caramelized shallots, sprouts, a spoonful of yogurt or zhoug yogurt, or tahini sauce – and garnish with parsley or mint.