Lentil Stew with Greek Yogurt and Aleppo Oil

This is easy and delicious. It is a quick lunch or supper paired with flat bread.

Ingredients

1 cup red lentils, rinsed

5 cups water

4 Tbsp olive oil

1 chopped onion

1 chopped garlic clove

1 Tbsp Tomato Powder ( or 1.5 Tbsps of tomato paste)

1.5 Tbsp Chermoula

Kosher salt

2 Tbsp Brown Basmati Rice

1 cup Greek yogurt

1 Tbsp aleppo pepper

1/2 lemon juiced and zested

Directions

Drizzle 2 Tbsp olive oil in a thick bottomed pot and over medium heat. Add the onion and cook for 5  minutes, then add the garlic and cook for another five. Add tomato powder, and the Baharat Samak and stir together. Let it cook for about 1 minute.

Add the rice, lentils, and water and stir. Bring everything to a boil and then lower the heat, and let simmer for around 30-40 minutes.

Meanwhile blend the lemon zest and yogurt together and stir until smooth - add a pinch of salt.

Put  2.5 Tbsp of olive oil in a pot and add the aleppo pepper. Heat together over medium heat for about 3 minutes and set aside.

When the stew is ready, then add the lemon juice and add salt to taste. Spoon the stew in to bowl and top with yogurt, Then drizzle the aleppo oil and serve with flat bread.