Speedy Lentil Pilaf

Speedy Lentil Pilaf is your new weeknight hero. Brown lentils and basmati rice come together in one pot, seasoned just right for a comforting meal.

Ingredients

• 1 cup brown lentils
• 1.5 cups basmati rice
• 2 tablespoons ghee or vegetable oil
• 1 teaspoon cumin seeds
• 0.5 teaspoon mustard seeds
• 1 medium onion
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic
• 0.25 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 1 medium carrot
• 0.75 cup frozen green peas
• 4 cups vegetable broth
• 1 teaspoon salt
• 0.25 cup fresh cilantro leaves
• 1 lemon

Instructions

1. Wash 1 cup brown lentils thoroughly under running water until the water runs clear. Drain and set aside. Rinse 1.5 cups basmati rice 2-3 times until the water is clear, then soak in fresh water for 15 minutes. Drain well before use.
2. Peel and finely chop 1 medium onion. Peel and finely chop 1 teaspoon fresh ginger and 1 teaspoon fresh garlic. Peel and dice 1 medium carrot into small cubes.
3. Heat 2 tablespoons ghee or vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add 1 teaspoon cumin seeds and 0.5 teaspoon mustard seeds and let them splutter for about 30 seconds.
4. Add the finely chopped 1 medium onion and cook for 5-7 minutes until it turns translucent and lightly golden, stirring occasionally.
5. Stir in 1 teaspoon finely chopped ginger and 1 teaspoon finely chopped garlic and cook for 1 minute until fragrant.
6. Add 0.25 teaspoon turmeric powder, 1 teaspoon coriander powder, 0.5 teaspoon red chili powder, and 0.5 teaspoon garam masala to the pot. Cook for 30 seconds, stirring continuously to prevent burning.
7. Add the diced 1 medium carrot and 0.75 cup frozen green peas to the pot. Stir and cook for 2 minutes.
8. Add the washed and drained 1 cup brown lentils and the soaked and drained 1.5 cups basmati rice to the pot. Stir gently to combine all ingredients with the spices.
9. Pour in 4 cups vegetable broth and add 1 teaspoon salt. Bring the mixture to a boil.
10. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and cook for 15-20 minutes, or until all the liquid is absorbed and the lentils and rice are tender.
11. Remove the pot from heat and let it rest, covered, for 5 minutes. Then, gently fluff the Speedy Lentil Pilaf with a fork.
12. Finely chop 0.25 cup fresh cilantro leaves. Cut 1 lemon into wedges. Transfer the pilaf to serving plates, garnish with the chopped fresh cilantro leaves and serve hot with a lemon wedge on the side for a fresh squeeze.

View the interactive Speedy Lentil Pilaf recipe