Spinach and Lentil Pilaf with Basmati Rice

Ingredients

• Cilantro (2 tablespoons, chopped)
• Lemon juice (1 tablespoon)
• Vegetable broth (2 cups)
• Salt (to taste)
• Cayenne pepper (1/4 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Coriander powder (1 teaspoon)
• Cumin seeds (1 teaspoon)
• Ginger (1 teaspoon, grated)
• Garlic (3 cloves, minced)
• Onion (1 medium, finely chopped)
• Spinach (2 cups, chopped)
• Lentils (1/2 cup)
• Basmati rice (1 cup)

Instructions

1. Rinse the basmati rice and lentils separately under cold water.
2. In a large pot, heat some oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion, garlic, and grated ginger. Sauté until the onion becomes translucent.
4. Add the coriander powder, turmeric powder, cayenne pepper, and salt. Stir well to coat the onions and spices.
5. Add the rinsed basmati rice and lentils to the pot. Stir to combine with the onion and spice mixture.
6. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the rice and lentils are cooked and tender.
7. Stir in the chopped spinach and cook for an additional 2-3 minutes until the spinach wilts.
8. Remove the pot from heat and let it sit, covered, for 5 minutes.
9. Fluff the pilaf with a fork and drizzle with lemon juice.
10. Garnish with chopped cilantro before serving.