One of the first dishes I made that I was really happy with was from a red lentil pilau recipe that I discovered a couple of years ago. I cooked this a few times for Leslie back in Auburn Hills, and choose to bring it as a side-dish when Twinkle hosted Thanksgiving last year. Last night I made it again for the first time in a year, and was quickly reminded why I love it so much: the ingredients are inexpensive, preparation is straight-forward, you can let it cook essentially unattended, and it re-heats extremely well for an easy lunch the next day. Also, it’s delicious. Here’s the recipe, slightly modified based on my own experiences:
- 3 tsp Garam masala (you can find this spice mix at Indian grocers and sometimes at larger grocery chains)
- 3 tbsp virgin olive oil
- 1 yellow onion, chopped into 1/4″ pieces
- 3 cloves garlic, minced
- 1 cup basmati rice
- 1 cup red lentils
- 3 cups hot vegetable stock
- 1 or 2 spring onions, thinly sliced
- Heat the oil over medium heat in a large saucepan (it will need to hold all of the rice, lentils, onions, and stock).
- Stir the garam masala into the oil.
- Add onions and garlic. Cook over medium until the onions soften (about 3 minutes).
- Stir in the rice and lentils and cook (stirring constantly) for 2 minutes.
- Slowly stir in the vegetable stock.
- Bring the mixture to a boil, then reduce heat and simmer, covered, until the rice is cooked and all of the stock has been absorbed (about 30-40 minutes).
- Move the mixture to a serving dish and fluff the rice with a fork. Garnish with spring onion and serve!