Rice and Lentils with Indian Spices | The Picky Eater
Rice and Lentils with Indian Spices
10 mins prepServes 4
Rice and lentils are combined to create a complete protein in this one pot vegetarian meal. Fresh vegetables and Indian spices give this pilaf a rich depth of flavor.
1 Bring lentils and 4 cups of 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 and transfer lentils to bowl.
2 Wipe out pot; heat oil over medium high. Sauté onion in oil 4 minutes, or until just golden.
3 Add carrots and rice, and cook 3 minutes, or until rice is toasted and fragrant, stirring constantly.
4 Add garlic, ginger and garam masala, and cook 1 minute more.
5 Stir in tomatoes, broth, salt, and lentils, and bring to a boil. Cover, reduce heat to low, and cook 20 minutes, or until liquid is mostly absorbed and rice is tender.
6 Season with salt and pepper to taste. Remove from heat, cover, and let stand 5 minutes.
