Finely slice the shallots, separating the layers for even cooking. Heat olive oil in a frying pan over medium heat and add the shallots. Simmer for 10-15 minutes until golden. Remove with a slotted spoon and place on paper towels.

In a mixing bowl, combine the Greek yogurt with nigella seeds, chopped parsley stalks, a pinch of salt, and the juice of half a lemon. Set aside.

In the same oil, add cumin seeds and parsley stalks, cooking for about 30 seconds until fragrant.

Add cooked brown rice and lentils to the pan, stirring to combine. Cook until heated through, about 2-3 minutes. Season with salt and pepper.

Mix half of the crispy shallots into the rice and lentil mixture. Remove from heat and cover.

Serve the Mujadara in bowls, garnished with fresh parsley and additional crispy shallots on top, along with yogurt and lemon wedges.