GARLIC Turmeric Rice with Lentils
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 1 medium yellow onion (roughly chopped)
- 6 cloves garlic (roughly chopped)
- 1 tsp ground turmeric 3 grams
- 1/2 tsp ground cumin 1.50 grams
- 1/4 tsp crushed red pepper 0.625 grams
- 1/2 cup dried green lentils 100 grams
- 4 cups vegetable broth 960 ml
- 1 cup short-grain rice 190 grams
- 1/4 cup chopped cilantro 15 grams
- 1 tbsp lemon juice 15 ml
- sea salt & black pepper
Instructions
-
Heat a large fry pan with a medium heat and add in the olive oil
-
After a couple of minutes, add in the chopped onion and garlic, mix together, then mix every minute so everything evenly sautés
-
Once the onions are translucent, about 4 minutes, add in the turmeric, cumin, crushed red pepper, and season with salt and a generous portion of black pepper, mix together, then add in the lentils (rinsed) and vegetable broth, raise to a high heat, and give it a gentle mix
-
When it comes to a boil, add in the rice, give it a mix so everything is evenly distributed, then place a lid on the pan and lower to a low heat, and simmer for 18 to 20 minutes or until the rice and lentils are cooked through (check package instructions on the rice and lentils you are using to get your cooking times right on the money)
-
After 18 to 20 minutes, and there is virtually no broth left in the pan, and the lentils and rice are just cooked through, turn off the heat, add in the chopped cilantro and lemon juice, and using a fork, gently fluff the rice
-
Transfer into shallow bowls and serve at once, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe