One Pot Lentils and Rice
Rachel Ricks
A quick, inexpensive, and easy family meal.
2 tsp. coriander
1 tsp. paprika
1 tsp. turmeric
1 tsp. cumin
1/8 tsp. cinnamon
2 Tbsp. coconut oil
1 large yellow onion, diced
2 Tbsp. minced ginger root
2 cloves garlic, minced
2 russet potatoes, peeled and diced (about 2 1/2 cups)
1 medium carrot, diced (about 1 cup)
2 tsp. kosher salt
3 Tbsp. brown sugar
1/2 cup brown lentils
3/4 cup basmati rice
Chopped fresh cilantro for garnish
Lime wedges for squeezing
Optional: Warm naan or flatbread for serving
Measure out the proper amounts of coriander, paprika, turmeric, cumin, and cinnamon; place in a small bowl.Heat the oil in a 6-quart dutch oven over medium-high heat. Add the onions and ginger to the pot and saute until the onions become semi-translucent, about 2 to 3 minutes. Add the garlic along with the pre-measured spices. Add the potatoes, carrots and salt to the pot and give it a good stir. Add the sugar and a tablespoon of water and cook, stirring frequently, until the vegetables develop a glaze-like spice coating as the sugar caramelizes in the pan (about 5 minutes). Add the lentils, rice, and 3 cups of water to the pot. Bring the contents to a boil, and then reduce the heat to low and simmer for 15-20 minutes, or until rice, lentils, and potatoes are cooked through and no excess liquid remains. Garnish with cilantro and serve with limes and warm naan or flatbread.
A quick, inexpensive, and easy family meal.
2 tsp. coriander
1 tsp. paprika
1 tsp. turmeric
1 tsp. cumin
1/8 tsp. cinnamon
2 Tbsp. coconut oil
1 large yellow onion, diced
2 Tbsp. minced ginger root
2 cloves garlic, minced
2 russet potatoes, peeled and diced (about 2 1/2 cups)
1 medium carrot, diced (about 1 cup)
2 tsp. kosher salt
3 Tbsp. brown sugar
1/2 cup brown lentils
3/4 cup basmati rice
Chopped fresh cilantro for garnish
Lime wedges for squeezing
Optional: Warm naan or flatbread for serving
Measure out the proper amounts of coriander, paprika, turmeric, cumin, and cinnamon; place in a small bowl.Heat the oil in a 6-quart dutch oven over medium-high heat. Add the onions and ginger to the pot and saute until the onions become semi-translucent, about 2 to 3 minutes. Add the garlic along with the pre-measured spices. Add the potatoes, carrots and salt to the pot and give it a good stir. Add the sugar and a tablespoon of water and cook, stirring frequently, until the vegetables develop a glaze-like spice coating as the sugar caramelizes in the pan (about 5 minutes). Add the lentils, rice, and 3 cups of water to the pot. Bring the contents to a boil, and then reduce the heat to low and simmer for 15-20 minutes, or until rice, lentils, and potatoes are cooked through and no excess liquid remains. Garnish with cilantro and serve with limes and warm naan or flatbread.
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