One Pot Lentil and Rice

Ingredients

1. Rinse 204g brown lentils and soak in water for at least 8 to 10 hours or overnight.
2. Rinse 221g white basmati rice thoroughly until the water runs clear.
3. Soak white basmati rice for 20 minutes.

4. Finely chop 13g ginger and 8g garlic.
5. Heat 3 to 4 Tablespoons olive oil in a large pot over medium-high heat.
6. Add 432g onions and a pinch of salt.
7. Fry over medium-high heat until onions begin to caramelize.
8. Reduce heat to medium-low and add ginger and garlic.
9. Continue to fry until onions are nicely browned, being careful not to burn them.

10. Add 189g strained tomatoes, 3g ground cumin, 3g ground coriander, and 1/4 to 1/2 Teaspoon cayenne pepper.
11. Stir to combine.
12. Add the drained brown lentils, drained white basmati rice, salt salt to taste, and 480g water.
13. Cover and bring to a vigorous boil.
14. Reduce heat to low and cook for 25 to 30 minutes.
15. Uncover and check that the rice and lentils are fully cooked; if not, cover and cook a bit longer.
16. Cook uncovered for another 1 to 2 minutes on low heat to drive off any excess moisture.
17. Turn off the heat.

18. Finely chop 54g parsley.
19. Add parsley, lemon or lime juice lemon or lime juice to taste, freshly ground black pepper black pepper to taste, and a drizzle of Extra Virgin extra virgin olive oil.
20. Fold very gently so as not to break the delicate rice.
21. Cover and let sit for 5 minutes before serving to allow the flavors to blend.

by Food Impromptu · source^[2] · video^[3]

1. Rinse 204g brown lentils and soak in water for at least 8 to 10 hours or overnight.
2. Rinse 221g white basmati rice thoroughly until the water runs clear.
3. Soak white basmati rice for 20 minutes.

4. Finely chop 13g ginger and 8g garlic.
5. Heat 3 to 4 Tablespoons olive oil in a large pot over medium-high heat.
6. Add 432g onions and a pinch of salt.
7. Fry over medium-high heat until onions begin to caramelize.
8. Reduce heat to medium-low and add ginger and garlic.
9. Continue to fry until onions are nicely browned, being careful not to burn them.

10. Add 189g strained tomatoes, 3g ground cumin, 3g ground coriander, and 1/4 to 1/2 Teaspoon cayenne pepper.
11. Stir to combine.
12. Add the drained brown lentils, drained white basmati rice, salt salt to taste, and 480g water.
13. Cover and bring to a vigorous boil.
14. Reduce heat to low and cook for 25 to 30 minutes.
15. Uncover and check that the rice and lentils are fully cooked; if not, cover and cook a bit longer.
16. Cook uncovered for another 1 to 2 minutes on low heat to drive off any excess moisture.
17. Turn off the heat.

18. Finely chop 54g parsley.
19. Add parsley, lemon or lime juice lemon or lime juice to taste, freshly ground black pepper black pepper to taste, and a drizzle of Extra Virgin extra virgin olive oil.
20. Fold very gently so as not to break the delicate rice.
21. Cover and let sit for 5 minutes before serving to allow the flavors to blend.