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.
- 1 cup brown lentils, rinsed and sorted
- 2 tablespoons canola oil
- 1 medium onion, finely chopped (about 1 1/3 cups)
- 2 large carrots, diced (about 2 cups)
- 1 cup brown basmati rice
- 3 garlic cloves, minced (about 1 Tbsp)
- 1 tablespoon minced ginger
- 1 1⁄3 teaspoons garam masala
- 1 (14 1/2 ounce) canof fire-roasted diced tomatoes
- 1 cup low sodium vegetable broth
- cilantro (to garnish) (optional)
Directions See How It's Made
- 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 of the cooking water, and transfer lentils to a bowl.
- Wipe out the pot and heat the oil over medium high. Sauté the onion in the 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 water and lentils and bring to a boil.
- Cover, reduce heat to low and cook for 20 minutes or until liquid is absorbed and rice is tender.
- Season with salt and pepper. Remove from the heat and cover, let stand 5 minutes.
- Fluff with a fork, then spoon pilaf into shallow bowls, and garnish with cilantro, if desired.
- Serve hot and enjoy.