Indian Lentil Rice Pilaf with Cilantro
Indian Lentil Rice Pilaf is one of my favorite ways to prepare lentils. The lentils are al-dente and delicious with a background of aromatic spices and fresh cilantro and lime.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
25 min
Total Time
45 min
Servings
4 servings
Ingredients
- 1 cupdried brown lentils
- 2 teaspoonscanola oil
- 1 3- inchcinnamon stick
- 2 whole cloves
- 1 teaspooncumin seeds
- 3 clovesgarlic -- finely minced
- 2 teaspoonsminced fresh ginger
- 4 cupschicken stock
- 1 1/2 teaspoonsKosher salt
- 1 teaspoonsugar
- 1/4 teaspoonturmeric powder
- 1 cupbasmati rice
- 1/4 cupchopped fresh cilantro leaves
- 2 tablespoonsfresh lime juice
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Rinse and drain the lentils.
- 2
In a 4-quart saucepan, heat the oil over medium-high heat. Add the cinnamon stick, cloves, and cumin; sautè for about . Add in the garlic and ginger, stirring for about .
- 3
Pour in the stock, salt, sugar, and turmeric. Bring to a simmer.
- 4
Add the lentils and cook, uncovered, for . Turn up the heat to high. Add the rice and boil for .
- 5
Reduce the heat, cover, and simmer until the lentils and the rice are tender and the liquid is absorbed, about . Remove from the heat. Cover and let stand for .
- 6
Remove the cloves and cinnamon; stir in the herbs and lime juice.