A warm, hearty dish with an indian flair. Great on cold winter nights!
|Vegetarian Times Magazine|
|Prep Time||10 minutes|
|Cook Time||50 minutes|
- 1 cup brown lentils rinsed
- 2 Tbs olive oil
- 1 medium onion finely chopped (about 1/13 cup)
- 2 large carrots diced (about 2 cups)
- 1 cup basmati rice
- 3 cloves garlic minced
- 1 Tbs minced fresh ginger
- 1.5 tsp garam masala
- 1 14.5 oz can fire roasted diced tomatoes
- 1 cup low sodium vegetable broth
- salt and pepper to taste
- cilantro for garnish
- Bring lentils and 4 cups water to a boil in large pot or dutch oven. Reduce heat to low, and simmer 15 minutes, or until lentils are firm tender. Drain, reserving 3/4 cup cooking water, and transfer lentils to a bowl.
- Wipe out pot; heat oil over medium high. Saute onion in oil 4 minutes, or until just golden. Add carrots and rice, and cook 3 minutes, or until rice is toasted and fragrant, stirring constantly. Add garlic, ginger, and garam masala, and cook 1 minute more.
- Stir in tomatoes, broth, reserved lentil cooking water, and lentils, and bring to a boil. Cover, reduce heat to low, and cook 20 minutes, or until liquid is absorbed and rice is tender. Season with salt and pepper. Remove from heat, cover, and let stand 5 minutes. Fluff with fork, then spoon pilaf into shallow bowls, and garnish with cilantro if desired. Serve hot.
- Since I use brown rice, which I suggest, the timing of the cooking will be off. I cooked the lentils until done, about 30 min, and then cooked my brown rice separately as well. Sauteed the onions and carrots in the spice and tomatoes and mixed all the cooked parts together. Can also use quinoa instead of rice if preferred.