Spinach and Lentil Pilaf with Basmati Rice

Ingredients

• Basmati rice (1 cup, rinsed)
• Lentils (1 cup, rinsed)
• Spinach (4 cups, chopped)
• Onion (1 medium, chopped)
• Garlic (3 cloves, minced)
• Fresh ginger (1 tablespoon, grated)
• Cumin seeds (1 teaspoon)
• Coriander powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Cayenne pepper (1/4 teaspoon (adjust to taste))
• Salt (1 teaspoon (or to taste))
• Vegetable broth (3 cups)
• Lemon juice (2 tablespoons)
• Fresh cilantro (1/4 cup, chopped (for garnish))
• Olive oil (2 tablespoons)

Instructions

1. Rinse the basmati rice and lentils separately under cold water until the water runs clear. This removes excess starch and ensures better texture.
2. In a large pot, heat the olive oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
3. Add the chopped onion, garlic, and grated ginger to the pot. Sauté for about 5 minutes, or until the onion becomes translucent and aromatic.
4. Stir in the coriander powder, turmeric powder, cayenne pepper, and salt, ensuring the onions are well-coated with the spices.
5. Add the rinsed basmati rice and lentils to the pot. Stir well to combine with the onion and spice mixture, allowing the flavors to meld.
6. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the rice and lentils are tender and the liquid has been absorbed.
7. Gently stir in the chopped spinach and cook for an additional 2-3 minutes until the spinach is wilted and vibrant.
8. Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to deepen.
9. Fluff the pilaf with a fork and drizzle with fresh lemon juice for a bright finish.
10. Garnish with chopped cilantro before serving to add a refreshing touch.