Lentil and Rice Pilaf
Ingredients
- 1 cup brown lentils
- 1 cup long-grain rice
- 1/2 cup olive oil
- 1 large onion, chopped
- 4 cloves garlic, crushed
- 2 medium carrots, cut into small cubes
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried mint
- 2 cups chicken broth
- 1/4 cup chopped parsley
Garnish
- Nuts
Preparation
Soak the lentils in cold water for half an hour.
In a saucepan, place the lentils, cover with water, let it boil on medium heat. Once it boils, remove from heat, cover, and leave for 5 minutes. Then discard the boiling water.
In a pot, heat the olive oil, add the onion and garlic, and stir until the onion wilts.
Add the carrots and sauté with the onion.
Add the rice, lentils, paprika, cumin, turmeric, coriander, cinnamon, cardamom, salt, mint, chicken broth, and stir the ingredients to mix.
Cover the pot, let it boil on high heat for a minute, then reduce the heat and let it cook until done.
Sprinkle the parsley over the rice and serve.
Garnish
Garnish with nuts as desired.
