Crispy Indian-Ish Lentils with Rice & Yogurt – Burlap & Barrel

Ingredients

• ¾ cup (150g) brown, green, or French green lentils
• Kosher salt and freshly ground black pepper
• 1 cup (190g) uncooked long-grain white rice (or 3 cups (425 g) cooked rice)
• 1 tsp black or brown mustard seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 3 Tbsp neutral-flavored, high-heat oil of choice
• 1 medium shallot, very thinly sliced into rounds (1/8-inch or 3mm slices)
• 4 garlic cloves, thinly sliced
• 1.5 inch (3.75 cm) piece fresh ginger, peeled and sliced into matchsticks
• 1 small serrano pepper, thinly sliced into rounds (remove membranes and seeds for mild heat)
• 1/2 tsp ground turmeric
• Flaky sea salt
• ½ cup (115g) good-quality plain coconut yogurt
• 2 to 3 tsp freshly squeezed lemon juice
• ¼ tsp organic cane sugar
• ½ tsp ground cumin
• 1 Tbsp freshly squeezed lemon juice