Spicy Lentil Rice Pilaf
Elevate your weeknight dinner game with this bold and flavorful Spicy Lentil Rice Pilaf! This hearty, one-pot dish combines fragrant basmati rice and tender brown lentils, simmered to perfection in a symphony of warming spices like cumin, coriander, turmeric, and a hint of cayenne for a spicy kick. Infused with sautéed onions, garlic, and fresh ginger, the pilaf is cooked in savory vegetable broth for a rich depth of flavor. Finished with a sprinkle of fresh cilantro, this comforting meal is not only vegan and gluten-free but also easy to prepare in under an hour, making it perfect for busy evenings. Serve it as a satisfying main or pair it with your favorite sides for a complete feast!
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Recipe Information
Ingredients
- 1 cup basmati rice
- 0.5 cup brown lentils
- 1 medium onion
- 3 pieces garlic cloves
- 1 tablespoon fresh ginger
- 2.5 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 piece cinnamon stick
- 0.5 teaspoon cayenne pepper
- 1 piece bay leaf
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the basmati rice and lentils under cold water until the water runs clear. Set them aside to drain.
Finely chop the onion, mince the garlic, and grate the fresh ginger.
Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until they become soft and translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pot. Sauté for 1 more minute until fragrant.
Stir in the ground cumin, ground coriander, turmeric, cinnamon stick, cayenne pepper, black pepper, and bay leaf. Cook the spices for 1 minute to toast them and release their flavors.
Add the rinsed lentils to the pot and stir well to coat them in the spice mixture.
Pour in the vegetable broth and bring to a boil. Lower the heat to a gentle simmer, cover the pot, and cook the lentils for 10 minutes.
After 10 minutes, add the rinsed basmati rice and salt to the pot. Stir gently to mix, then cover and continue to simmer for an additional 15 minutes, or until the rice and lentils are tender and the liquid is absorbed.
Turn off the heat and let the pilaf sit, covered, for 5 minutes to steam. Discard the cinnamon stick and bay leaf.
Fluff the pilaf with a fork and garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3775 mg | 164% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 16.1 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1523 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
