This lentils and rice lunch borrows its flavors from Italian, Indian and Mexican culinary traditions. Lentils are seasoned with garlic, cumin, coriander and turmeric, tossed with tomatoes and finished with fresh avocado and a squeeze of lime. This recipe comes to us from Robert of Democracy is Delicious.
- 2 tablespoons olive oil
- 2 shallots, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 3-4 cups low sodium vegetable broth
- 3 tablespoons cumin
- 1 tablespoon turmeric
- 1 tablespoon dried coriander
- 1 tomato, diced
- 3 cups dry brown lentils, rinsed and soaked overnight
- 3 cups canned brown lentils, drained
- 2 cups uncooked Basmati rice, rinsed and soaked overnight
- 1 bunch of fresh coriander or cilantro, chopped
- 1 avocado, cut into slices
- 1 lime, cut into wedges
Pour the olive oil in a medium saucepan over medium heat. Place the diced shallots or onions into the saucepan and sauté for about 3 minutes, or until the onion has begun to soften.
Add the minced garlic to the saucepan and season the veggies with cumin, turmeric and dried coriander. Cook for another 5 minutes or until the onion is translucent and the garlic is fragrant.
Add the diced tomato and lentils. Stir and cook for 1 minute, or until combined.
Add enough vegetable stock to cover the lentils and turn the heat up to high.
Bring the lentils to a boil and then lower heat to a simmer. Simmer the lentils for about 30 minutes, or until the liquid has evaporated.
While the lentils are cooking, bring another saucepan with 4 cups of water and the 2 cups of basmati rice to a boil over high heat. When water boils, turn heat down to low and simmer, covered, for 30-45 minutes, or until the water is absorbed and the rice is cooked to preference.
To plate scoop the lentils over the rice and topping with fresh chopped cilantro. Serve the avocado slices on the side and finish the dish with a squeeze of fresh lime over the entire plate.