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Heat the vegetable oil in a large skillet or pan over medium-low heat. Add the thinly sliced shallots (or onions) and a pinch of salt. Cook, stirring frequently, for 15-20 minutes, or until the shallots are deeply caramelized and dark brown. This process requires patience to achieve the desired sweetness and color.

Once the shallots are caramelized, add the ground cinnamon, garlic powder, paprika, and red pepper flakes to the pan. Stir well and cook for 1 minute until fragrant.

Add the cooked black lentils and chopped fresh parsley to the pan with the spiced shallots. Stir to combine.

Pour in the vegetable broth. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, allowing the flavors to meld and the lentils to absorb some of the liquid. Season with salt and black pepper to taste.

Divide the caramelized onion lentils among serving bowls. Top each serving with a generous dollop of plain yogurt and a drizzle of olive oil.


Heat the vegetable oil in a large skillet or pan over medium-low heat. Add the thinly sliced shallots (or onions) and a pinch of salt. Cook, stirring frequently, for 15-20 minutes, or until the shallots are deeply caramelized and dark brown. This process requires patience to achieve the desired sweetness and color.

Once the shallots are caramelized, add the ground cinnamon, garlic powder, paprika, and red pepper flakes to the pan. Stir well and cook for 1 minute until fragrant.

Add the cooked black lentils and chopped fresh parsley to the pan with the spiced shallots. Stir to combine.

Pour in the vegetable broth. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, allowing the flavors to meld and the lentils to absorb some of the liquid. Season with salt and black pepper to taste.

Divide the caramelized onion lentils among serving bowls. Top each serving with a generous dollop of plain yogurt and a drizzle of olive oil.
