Simple, one-pot brown rice and lentil pilaf with vegetables, recipe for a comforting weekday dinner and an easy leftover lunch! Cook with as many or as little seasonal vegetables for variety.
Prep Time10 minutesmins
Cook Time30 minutesmins
Soaking Time30 minutesmins
Total Time1 hourhr10 minutesmins
Course: Main Course
Cuisine: Gluten-free, Indian, Vegan, Vegetarian
Keyword: easy meal ideas, Rice recipes
Servings: 4
Calories: 168kcal
Equipment
Measuring Cup
Bowls
Knife & Cutting Board
Pot
Spoon to mix
Ingredients
1cupbrown ricewashed and soaked for at least 30 mins
½cupbrown lentilswashed and soaked for at least 30 mins
2tbspvegetable oil
1tspcumin seeds
1green chilichopped
1clovegarlicchopped
½inchgingerchopped
3-4sprigs spring onionchopped (green and white part separated)
Heat oil in a deep pot. Once the oil is hot, add cumin seeds, green chili, ginger, and garlic. Sauté for a minute.
Add the white of spring onion bulbs and chopped sweet potato. Sprinkle some salt, mix well and sauté for a couple of minutes.
Add the tomatoes, spring onion greens (reserve some for garnish lateand all the remaining spices. Mix and cook for a minute.
Drain the rice and lentils. Add to the pot. Mix and then add 4 cups of water.
Cover and cook for about 15-20 mins on low-medium heat till the water is absorbed and the rice and lentils are soft. Open and check in between after every 5 mins to see that the water is not over and the rice is not sticking. If you feel the water is finishing up and the rice is still uncooked, add a little more.
Remove into bowls, sprinkle some raw spring onion greens and enjoy warm.
Notes
For variations, use different kinds of lentils or even a combination of lentils.
Vary the vegetables with season and choice.
Nutritional Information is approximate information for 1 of 4 servings.