Coconut-Creamed Lentils with Crispy Shallots

Rinse 1 cup white rice thoroughly. Combine with 2 cups water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover tightly, and cook for 18 minutes until water is absorbed. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork and set aside.

Rinse 1.5 cups lentils under cold water, picking out any debris. In a large saucepan, combine lentils with 3 cups water. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 20-25 minutes until tender but not mushy. Drain any excess water and set lentils aside.

While lentils cook, thinly slice 3 shallots and mince 4 garlic cloves. In a large skillet, heat 3 tablespoons coconut oil over medium heat until melted and shimmering.

Add sliced shallots to the pan and cook, stirring occasionally, for 5-7 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant.

Sprinkle in 1 teaspoon cumin, 0.5 teaspoon turmeric, 1 teaspoon salt, and 0.25 teaspoon black pepper. Stir constantly for 30 seconds to toast the spices.

Add the cooked drained lentils to the skillet. Toss gently to coat every lentil with the spiced coconut oil mixture. Cook for 2-3 minutes, stirring occasionally, to let the flavors meld together. Remove from heat.

Slice remaining 2 shallots into thin rings. Heat 2 tablespoons coconut oil in a small skillet over medium-high heat until shimmering.

Add shallot rings in a single layer. Cook without stirring for 2 minutes, then stir and continue cooking for 3-4 minutes until golden brown and crispy. Watch carefully to prevent burning.

Transfer crispy shallots to a paper towel-lined plate. Immediately sprinkle with 0.25 teaspoon salt. Let cool for 2 minutes—they will crisp up further as they cool.

Divide fluffy white rice among 4 bowls. Spoon the coconut-creamed lentils generously over each portion.

Top each bowl with a handful of crispy shallots. Chop 0.25 cup parsley and sprinkle over the top for fresh color and brightness. Serve immediately while shallots are still crispy.