Egyptian Baked Lentils with Yoghurt Sauce

Directions

1. Make the yoghurt sauce by mixing the yogurt, lemon juice, tahini, sugar and salt in a small bowl. If desired, add a tablespoon of water to thin out the sauce. Set aside until ready to serve.
2. Pre-heat the oven to 180◦
3. Start by making some crispy onions. Heat the oil in a Dutch oven over a medium heat. Add the onions and cook until they are golden brown. Stir the onions constantly and take them out before they get too dark with a slotted spoon (they will continue to darken once taken out!). Allow to drain onto some paper towel.
4. Pour out all but 2 tbsp of the oil and heat up of medium heat. Add the cinnamon and the cumin and bloom them until they just start to turn brown and become very aromatic. About 30 seconds.
5. Add the garlic and cook until fragrant. Another 30 seconds. Then add all the ground spices at once and sauté the whole mix together. Then add the Slendier eggplant and zucchini sauce and the lentils and stir to combine. Place the entire Dutch oven in the oven (or place in an oven safe serving dish) and bake for 20-30 minutes. You are looking for the sauce to reduce and the colour to darken slightly.
6. To serve, sprinkle the crispy onions on top of the lentils. Drizzle with the yoghurt sauce and top with toasted pine nuts and fresh herbs then serve.
7. Note: leftover onion infused oil can be used again! Once it has cooled, place it in a jar and use it to flavour other dishes.