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Lentils and Rice Pilaf

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
8 servings
Lunch Middle Eastern
Lentils and Rice Pilaf
Ingredients
  • 14 ounces dry brown lentils
  • 2 carrots, grated
  • 3 tablespoons olive oil
  • 2 onions, thinly sliced
  • 3 cloves garlic, crushed, or more to taste
  • 2 tablespoons water, or more as needed
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon yellow curry powder
  • 4 cups cooked brown rice, or as needed
Instructions
1
Fill a large pot with water that has been lightly seasoned with salt; then, add the lentils and place them in the pot. Bring the water to a vigorous boil before reducing the heat to a gentle simmer and cooking until the lentils are slightly tender, which should take around 10 minutes. Next, add some grated carrots to the pot and continue cooking until they are slightly softened, taking another 10 minutes. Remove the lentils and carrots from the pot using a strainer.
2
Now, heat some olive oil in the same pot over a medium temperature; then, add sliced onions and minced garlic. Stir constantly as they cook until the onions become translucent and start to soften, which should take around 5 to 7 minutes. Add the cooked lentils and carrots back into the pot, then reduce the heat to a low temperature. Make sure there is enough water in the pot to prevent the lentil mixture from drying out.
3
Sprinkle some ground cumin, a pinch of heat from cayenne pepper, curry powder, salt, and black pepper over the lentils; then, stir until everything is heated through and fragrant. Finally, serve the cooked lentil mixture over a bed of rice