Curried Rice Pilaf With Red Lentils

• Vegan
• Gluten free

• Produce

  • 1/4 cup Cilantro, fresh leaves
  • 2 tsp Garlic
  • 1 tsp Ginger
  • 1 cup Onion
  • 1 cup Red lentils
  • 1 1/2 cup Tomatoes, fresh

• Canned Goods

  • 1/2 cup Coconut milk, canned
  • 2 tbsp Thai red curry paste

• Pasta & Grains

  • 1 cup Basmati rice

• Baking & Spices

  • 3 grinds Black pepper, freshly-cracked
  • 1 1/2 tsp Garam masala
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Liquids

  • 3 cups Water

Found on afamilyfeast.com

Description

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 cup diced onion
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 cup uncooked basmati rice
• 1 cup uncooked red lentils
• 1½ cup fresh diced tomatoes
• 1½ teaspoons Garam Masala
• 2 tablespoons Thai Red Curry Paste
• ¼ cup diced fresh cilantro leaves, plus more for garnish
• ½ cup canned coconut milk
• 3 cups water
• ½ teaspoon kosher salt
• Few grinds freshly cracked black pepper

Directions

• In a medium sauce pan with a tight fitting lid, heat oil over medium high heat.
• Add onion, garlic and ginger and sauté for three minutes.
• Add dry rice and dry lentils and sauté for two minutes.
• Reduce heat to medium and add fresh tomato, garam masala and curry paste and stir and cook for one minute.
• Add cilantro, coconut milk and water and raise heat to high.
• Bring to a boil, cover and lower heat to low.
• Cook covered for 20 minutes.
• Remove from heat and add salt and pepper, stir and let sit covered for five minutes.
• Serve with additional chopped cilantro.