Empty My Fridge
GARLIC Turmeric Rice with Lentils | A HEALTHY and Complete Meal
Ingredients
- Extra virgin olive oil3 tbsp
- Onion1
- Garlic6 cloves
- Turmeric · ground1 tsp
- Cumin · ground½ tsp
- Chili flake · crushed¼ tsp
- Green lentil · dried½ cups
- Vegetable broth4 cups
- Rice1 cup
- Cilantro · chopped¼ cups
- Lemon1 tbsp
- Salt
- Black pepper
Instructions
- Heat a large frying pan over medium heat and add the olive oil.
- After about 2 minutes, add the chopped onion and garlic and stir; keep stirring every minute so they cook evenly.
- When the onions are translucent, after about 4 minutes, add the turmeric, cumin and crushed red pepper, season generously with salt and black pepper, and stir. Add the rinsed lentils and the vegetable broth, bring to high heat and stir gently.
- When it reaches a boil, stir in the rice so it is evenly spread, cover the pan, reduce to low heat and simmer for 18 to 20 minutes, until the rice and lentils are cooked through.
- Check the package instructions for the rice and lentils so the timing is accurate.
- When almost all the broth is absorbed and the rice and lentils are just cooked, turn off the heat, stir in the cilantro and lemon juice, and fluff gently with a fork.
- Serve at once in shallow bowls.
Summarized from Spain on a Fork's video. Watch it for the details.
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