Directions
Subtitle: A delicious and easy Indian meal for vegetarians
Description: This simple yet scrumptious lunch recipe showcases the rich flavor of spices in India, as well as its love for rice, making it perfect for anyone who loves Indian cuisine.
Ingredients List:
– 2 tablespoons olive oil
– 2 medium onions, chopped
– 4 garlic cloves, minced
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander (cilantro)
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili flakes (optional)
– Salt to taste
– 1 can (~15 oz.) or 4 cups cooked lentils (any variety), rinsed and drained
– 1 cup basmati rice, rinsed and drained
– 2 tablespoons coconut milk (or regular milk)
– Optional garnish: fresh cilantro leaves for garnishing
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and saute until translucent but not browned, about 5 minutes.
2. Stir in the garlic and continue to saute until fragrant, about 30 seconds.
3. Add the cumin, coriander, turmeric, salt, and chili flakes if using. Mix everything together and cook for another minute.
4. Add the lentils and stir to combine. Cover the pot and simmer over low heat for 10 minutes.
5. While the lentils are cooking, bring a small pot of water to boil. Once boiling, add the rice and reduce the heat to maintain a gentle simmer. Cook the rice for approximately 20 minutes, stirring occasionally, or until tender and fluffy when tested with a fork.
6. Drain the rice and set aside.
7. When the lentils have softened and broken down, turn off the heat.
8. Meanwhile, whisk the coconut milk into a bowl. Stir in the rice and lentils until evenly mixed.
9. Serve the mixture in warm bowls, garnished with fresh cilantro leaves if desired.
Difficulty Level: Easy
Servings: 2-4
Nutrition Information:
Calories per serving: ~420 kcal
Total Fat: 10.5 g
Saturated Fat: 2.0 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 610 mg
Potassium: 610 mg
Total Carbohydrate: 63.0 g
Dietary Fiber: 18.0 g
Sugars: 0 g
Protein: 12.0 g
Time Needed: Total Time: 40 minutes (including preparation and waiting time).
Note: Adjust cooking times according to your preference and the type of lentils you use. For faster results, start cooking both the rice and lentils at the same time.
Steps
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1
Done
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In a large pot, heat the olive oil over medium heat. Add the onion and saute until translucent but not browned, about 5 minutes. |
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2
Done
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Stir in the garlic and continue to saute until fragrant, about 30 seconds. |
|
3
Done
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Add the cumin, coriander, turmeric, salt, and chili flakes if using. Mix everything together and cook for another minute. |
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4
Done
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Add the lentils and stir to combine. Cover the pot and simmer over low heat for 10 minutes. |
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5
Done
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While the lentils are cooking, bring a small pot of water to boil. Once boiling, add the rice and reduce the heat to maintain a gentle simmer. Cook the rice for approximately 20 minutes, stirring occasionally, or until tender and fluffy when tested with a fork. |
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6
Done
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Drain the rice and set aside. |
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7
Done
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When the lentils have softened and broken down, turn off the heat. |
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8
Done
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Meanwhile, whisk the coconut milk into a bowl. Stir in the rice and lentils until evenly mixed. |
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9
Done
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Serve the mixture in warm bowls, garnished with fresh cilantro leaves if desired. |
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10
Done
|
10.5 g |
|
11
Done
|
2.0 g |
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12
Done
|
0.0 g |
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13
Done
|
63.0 g |
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14
Done
|
18.0 g |
|
15
Done
|
12.0 g |
