Make the Mujadara

Parboil the green lentils by bringing two cups of water to boil in a medium pot. Add the green lentils, reduce the heat to low, cover and let cook for 8 minutes. Drain and set aside.

Meanwhile, heat 1 tablespoon of olive oil over medium heat in a large saucepan. When hot and shimmering, add the shallots. Cook, stirring often, until caramelized and slightly crispy ~ about 20 minutes.

Add the garlic, ginger, cumin, cinnamon, paprika, turmeric, and allspice and stir to combine. Let toast for a minute or two. Add in two and a half cups of water and bring to a boil. Add the parboiled lentils and basmati rice and stir to combine. Cover and reduce the heat to low. Let cook 25 to 30 minutes, or until all of the water has been absorbed. Remove the lid and add the lemon zest, juice, and cilantro. Stir to combine. Season to taste with salt and pepper. Cover until ready to serve.

When there is about 10 minutes left on the mujadara, place an oven rack in the highest position and place the broiler on high. Arrange the bell peppers, cut-side up, on a baking sheet. Place under the broiler and cook for about 4 to 5 minutes (keep a close eye on them so that they don’t burn! Rearrange the peppers after about 2 to 3 minutes so they all evenly char). Flip and repeats, cooking an additional 4 to 5 minutes, rotating the peppers as needed for even charring.

Make the Labneh

In a medium bowl, stir together the Greek yogurt, lemon juice, ground cumin, cilantro, and a pinch of salt and pepper. Divide into small serving dishes, if desired.

Heat 2 tablespoons of olive oil in a small frying pan over medium heat. When hot, remove from the heat, and carefully add the minced mint to the oil (CAREFUL! It will splutter and kick off oil!). Let cool slightly before spooning over the yogurt.

Serve

Place two bell peppers on each plate and fill with mujadara. Serve with fried onions, sliced avocado, sliced cucumber, tahini, feta, and labneh, as desired.

Enjoy!