- 1 cup brown lentils, rinsed and sorted
- 2 Tbs. canola oil
- 1 medium onion, finely chopped (about 11/3 cups)
- 2 large carrots, diced (about 2 cups)
- 1 cup basmati rice
- 3 cloves garlic, minced (about 1 Tbs.)
- 1 Tbs. minced fresh ginger
- 11/2 tsp. Garam Masala
- 1 14.5-oz. can fire-roasted diced tomatoes
- 1 cup low-sodium vegetable broth
- Cilantro for garnish, optional
1. 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 ¾ cup cooking water, and transfer lentils to bowl.
2. Wipe out pot; heat oil over medium high. Sauté onion in 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.
3. Stir in tomatoes, broth, reserved lentil cooking water, and lentils, and bring to a boil. Cover, reduce heat to low, and cook 20 minutes, or until liquid is absorbed and rice is tender. Season with salt and pepper. Remove from heat, cover, and let stand 5 minutes. Fluff with fork, then spoon pilaf into shallow bowls, and garnish with cilantro, if desired. Serve hot.
- Calories: 302
- Carbohydrate Content: 54 g
- Cholesterol Content: 11 mg
- Fat Content: 4 g
- Fiber Content: 7 g
- Protein Content: 13 g
- Saturated Fat Content: 2 g
- Sodium Content: 624 mg
- Sugar Content: 7 g