Indian

Indian Lentil Rice Pilaf with Cilantro

Name: Indian Lentil Rice Pilaf with Cilantro
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried brown lentils; 2 teaspoons canola oil; 1 3- inch cinnamon stick; 2 whole cloves; 1 teaspoon cumin seeds; 3 cloves garlic -- finely minced; 2 teaspoons minced fresh ginger; 4 cups chicken stock; 1 1/2 teaspoons Kosher salt; 1 teaspoon sugar; 1/4 teaspoon turmeric powder; 1 cup basmati rice; 1/4 cup chopped fresh cilantro leaves; 2 tablespoons fresh lime juice

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

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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

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 2 minutes. Add in the garlic and ginger, stirring for about 30 seconds.
3
Pour in the stock, salt, sugar, and turmeric. Bring to a simmer.
4
Add the lentils and cook, uncovered, for 8 minutes. Turn up the heat to high. Add the rice and boil for 5 minutes.
5
Reduce the heat, cover, and simmer until the lentils and the rice are tender and the liquid is absorbed, about 8 minutes. Remove from the heat. Cover and let stand for 10 minutes.
6
Remove the cloves and cinnamon; stir in the herbs and lime juice.

Nutrition (per serving)

451

Calories

22g

Protein

76g

Carbs

Fat

16g

Fiber

1512mg

Sodium