Cilantro-Lime Lentils & Rice with Crispy Chili Oil
Ingredients
- 1 cupbrown or green lentils
- 1 cuplong-grain white rice
- 3 cupsvegetable broth
- 1yellow onion
- 4 clovesgarlic
- 2fresh lime
- ½ cupfresh cilantro
- 4 tablespoonsolive oil
- ½ teaspoonred pepper flakes
- ¾ teaspooncumin
- ½ teaspoonsmoked paprika
- 1 teaspoonsalt
- ¼ teaspoonblack pepper
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Juice 2 fresh limes.
- 04
Roughly chop 0.5 cup fresh cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened and fragrant.
- 02
Add the minced garlic, cumin, and smoked paprika. Stir for 30 seconds until fragrant.
- 03
Add the lentils, rice, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until both the lentils and rice are tender and liquid is absorbed.
- 04
While the grain cooks, make the chili oil: warm the remaining 2 tablespoons olive oil in a small skillet over low heat. Add the red pepper flakes and cook for 1–2 minutes until fragrant and just starting to darken. Do not burn.
- 05
When the lentils and rice are done, remove from heat. Stir in the lime juice, salt, and black pepper. Fluff with a fork.
- 06
Transfer to bowls or plates. Top each serving with a drizzle of the warm chili oil and a generous handful of fresh cilantro.
Spice Tips
This recipe hits a medium warmth with red pepper flakes in the chili oil. For more heat, increase the flakes to 3/4 teaspoon or add a pinch of cayenne to the pot itself. For less spice, reduce the flakes to 1/4 teaspoon or omit the chili oil drizzle entirely. A squeeze of fresh lime or a dollop of plain yogurt on the side cools things down nicely.