Indian Lentil Pilaf

READY IN: 1hr 5mins
Recipe by VegSocialWorker

From the November/December 2006 Vegetarian Times. I made this without oil, and it worked great. This makes a ton.

Top Review by smellyvegetarian

This was a yummy basic recipe that really hit the spot tonight. The flavors are simple but full...though I will say that I was very generous with the garlic, ginger, and garam masala. I didn't have brown basmati so I subbed long grain brown rice, which worked fine but I'd love to try basmati. I, too, skipped some of the oil; I used 1 T of coconut oil and it was plenty. The rice was a bit al dente after the stated cooktime, but that could be due to my sub. I wasn't sure if I should drain the tomatoes so I didn't, and I'm glad because I had just enough cooking liquid for a few extra minutes to let the rice finish cooking. I'll definitely come back to this one, no question. Thanks for posting! Made for Veg*n Swap #9.

Ingredients Nutrition

Directions

  1. Bring lentils and 4 cups water to a boil in large pot or Dutch oven.
  2. Reduce heat to low, and simmer 15 minutes, or until lentils are firm-tender.
  3. Drain, reserving 3/4 cup of the cooking water, and transfer lentils to a bowl.
  4. Wipe out the pot and heat the oil over medium high. Sauté the onion in the oil 4 minutes, or until just golden.
  5. Add carrots and rice and cook 3 minutes, or until rice is toasted and fragrant, stirring constantly.
  6. Add garlic, ginger and garam masala and cook 1 minute more.
  7. Stir in tomatoes, broth, reserved lentil water and lentils and bring to a boil.
  8. Cover, reduce heat to low and cook for 20 minutes or until liquid is absorbed and rice is tender.
  9. Season with salt and pepper. Remove from the heat and cover, let stand 5 minutes.
  10. Fluff with a fork, then spoon pilaf into shallow bowls, and garnish with cilantro, if desired.
  11. Serve hot and enjoy.

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