Ingredients
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1 cup brown lentils, rinsed and sorted
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2 tablespoons canola oil
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1 medium onion, finely chopped (about 1 1/3 cups)
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2 large carrots, diced (about 2 cups)
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1 cup brown basmati rice
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3 garlic cloves, minced (about 1 Tbsp)
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1 tablespoon minced ginger
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1 1/3 teaspoons garam masala
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1 (14 1/2 ounce) can of fire-roasted diced tomatoes
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1 cup low sodium vegetable broth
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cilantro (to garnish)
Instructions
- 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.