Cilantro-Lime Rice & Lentils with Crispy Shallots
Ingredients
- ·brown or green lentils
- ·long-grain white rice
- ·vegetable or chicken broth
- ·shallots
- ·lime
- ·cilantro
- ·olive oil
- ·garlic
- ·cumin
- ·salt
- ·black pepper
- ·red pepper flakes (optional)
Prep
- 01
Thinly slice 2 medium shallots and cook in 2 tablespoons olive oil in a small skillet over medium heat, stirring occasionally, until deep golden brown (8-10 minutes). Transfer to a paper towel.
- 02
Mince 2 cloves garlic.
- 03
Roughly chop 1/2 cup fresh cilantro.
- 04
Cut 1 1/2 limes in half for juicing.
Method
- 01
Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the crispy shallots and cook until deep golden, 3-4 minutes, then transfer to a paper towel and set aside, leaving 1 tablespoon oil in the pot.
- 02
Add 1 1/2 teaspoons cumin to the pot and toast for 30 seconds until fragrant. Stir in 1 cup rice and stir for 1 minute to coat with oil.
- 03
Pour in 1 1/2 cups broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- 04
Add 3/4 cup lentils, 1 1/2 cups broth, and 1/4 teaspoon salt. Stir well, cover, and simmer for 15 minutes more, until the rice is tender and liquid is absorbed.
- 05
Remove from heat and let sit covered for 2 minutes. Fluff with a fork, then stir in the juice of 1 1/2 limes, half the cilantro, and the minced garlic. Taste and adjust salt and pepper.
- 06
Divide between bowls and top each with crispy shallots, remaining cilantro, and a pinch of red pepper flakes if desired. Serve immediately.
Spice Tips
For deeper warmth, add 1/4 teaspoon smoked paprika to the cumin bloom. For gentle heat, sprinkle red pepper flakes over each bowl or stir in a pinch of cayenne. A squeeze of hot sauce (sriracha or jalapeño) brightens the finish.