Indian Lentil Pilaf

READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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