search saves

Indian Lentil Pilaf

Indian Lentil Pilaf created by Outta Here

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

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@VegSocialWorker
Contributor
@VegSocialWorker
Contributor
"From the November/December 2006 Vegetarian Times. I made this without oil, and it worked great. This makes a ton."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. 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.
    Reply
  2. Outta Here
    Indian Lentil Pilaf Created by Outta Here
    Reply
  3. Outta Here
    I am rating this 4 stars for flavor but I had trouble with the cooking times. My rice was still not done after 35 minutes. I had to add extra liquid. I think I would not add the cooked lentils until the rice is done. They soaked up the liquid, leaving the rice very "al dente". And yes, it does make a ton, as stated. I am going to add the leftovers to a soup. For the garam masala, I used Recipe #239208
    Reply
  4. Irmgard
    I loved this and yes, it does make a ton! I have enough left for two more meals!
    Reply
  5. VegSocialWorker
    From the November/December 2006 Vegetarian Times. I made this without oil, and it worked great. This makes a ton.
Advertisement