Indian Lentil Pilaf Recipe

Name: Indian Lentil Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown lentils, rinsed and sorted; 2 tablespoons canola oil; 1 medium onion, finely chopped (about 1 1/3 cups); 2 large carrots, diced (about 2 cups); 1 cup brown basmati rice; 3 garlic cloves, minced (about 1 Tbsp); 1 tablespoon minced ginger; 1 1/3 teaspoons garam masala; 1 (14 1/2 ounce) can of fire-roasted diced tomatoes; 1 cup low sodium vegetable broth; cilantro (to garnish) (optional)

Servings: persons

1 cup brown lentils, rinsed and sorted
2 tablespoons canola oil
1 medium onion, finely chopped (about 1 1/3 cups)
2 large carrots, diced (about 2 cups)
1 cup brown basmati rice
3 garlic cloves, minced (about 1 Tbsp)
1 tablespoon minced ginger
1 1/3 teaspoons garam masala
1 (14 1/2 ounce) can of fire-roasted diced tomatoes
1 cup low sodium vegetable broth
cilantro (to garnish) (optional)

1
Bring lentils and 4 cups water to a boil in large pot or Dutch oven.
2
Reduce heat to low, and simmer 15 minutes, or until lentils are firm-tender.
3
Drain, reserving 3/4 cup of the cooking water, and transfer lentils to a bowl.
4
Wipe out the pot and heat the oil over medium high. Saute the onion in the oil 4 minutes, or until just golden.
5
Add carrots and rice and cook 3 minutes, or until rice is toasted and fragrant, stirring constantly.
6
Add garlic, ginger and garam masala and cook 1 minute more.
7
Stir in tomatoes, broth, reserved lentil water and lentils and bring to a boil.
8
Cover, reduce heat to low and cook for 20 minutes or until liquid is absorbed and rice is tender.
9
Season with salt and pepper. Remove from the heat and cover, let stand 5 minutes.
10
Fluff with a fork, then spoon pilaf into shallow bowls, and garnish with cilantro, if desired.
11
Serve hot and enjoy.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup brown lentils, rinsed and sorted, 2 tablespoons canola oil, 1 medium onion, finely chopped (about 1 1/3 cups), 2 large carrots, diced (about 2 cups), and more.

Yes, Indian Lentil Pilaf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Lentil Pilaf

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