Majudara Bowl with Green Harissa Sauce

Majudara Bowl with Green Harissa Sauce

Serves 5

7 oz. (200g) brown lentils

1½ tbsp. olive oil

3 shallots, sliced

4 cloves garlic, chopped

1 tsp. cilantro

1 tbsp. parsley

1 lemon, zested

2 tsp. ground cumin

1 tsp. ground allspice

½ tsp. ground cinnamon

¼ tsp. ground ginger

½ tsp. ground turmeric, optional

1½ tsp. salt

1.5 pt. (700ml) water

6.5 oz. (185g) brown basmati rice, rinsed in cold water

For the toppings:

Green Harissa Sauce (see recipe in this pack)

5.3 oz. (150g) cherry tomatoes, halved

1 avocado, diced

2 tbsp. pine nuts, roasted

1 tbsp. parsley, chopped

What you need to do

Place the lentils in a bowl, cover with hot water, and set aside to soak until needed.

Set the Instant Pot to sauté function, add the olive oil and sauté the shallots for 4-5 minutes, stirring constantly, until slightly caramelized. Remove half of the shallots into a bowl and set aside for garnishing the dish later.

Now add the garlic to the remaining shallots in the Instant Pot and sauté for a further 1-2 minutes. Add the cilantro, parsley, lemon zest, all the spices, salt, and water, and stir to combine. Drain the lentils and add to the Instant Pot, along with the rice, and stir again.

Cover the Instant Pot and set to High pressure for 11 minutes. Let the pot naturally release pressure for at least 10 minutes.

In the meantime, prepare all the toppings.

To serve, fluff the rice and divide among bowls, drizzle with the green harissa sauce, and top with tomatoes, avocado, caramelized shallots, pine nuts, and parsley.