Crispy Cumin Lentils and Rice with Chili Oil
Ingredients
- 1 cupbrown lentils
- 1 cuplong-grain white rice
- 1yellow onion
- 4 clovesgarlic
- 3 cupsvegetable broth
- 1 cupwater
- 2 teaspoonsground cumin
- 1 teaspoonsmoked paprika
- ½ teaspooncayenne pepper
- 3 tablespoonsolive oil
- ¾ teaspoonred pepper flakes
- 1lime
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ cupcilantro
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Chop 1/4 cup cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add diced onion and cook for 3 minutes until softened.
- 02
Stir in minced garlic, cumin, smoked paprika, and cayenne. Toast for 1 minute until fragrant.
- 03
Add lentils and rice, stirring to coat with oil. Cook for 2 minutes.
- 04
Pour in vegetable broth and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until lentils and rice are tender and liquid is absorbed.
- 05
While the pot simmers, warm 1 tablespoon olive oil in a small skillet over medium heat. Add red pepper flakes and cook for 30 seconds until sizzling and fragrant. Remove from heat.
- 06
When the lentils and rice are done, fluff with a fork. Taste and adjust salt and pepper.
- 07
Divide into bowls. Drizzle chili oil over each serving, squeeze fresh lime juice on top, and scatter cilantro. Serve hot.
Spice Tips
For more heat, increase cayenne to 3/4 teaspoon or add a diced fresh jalapeño in step 2. For a gentler spice level, reduce cayenne to 1/4 teaspoon and use just 1/2 teaspoon red pepper flakes in the chili oil. A pinch of cumin seeds toasted in the chili oil adds an extra layer of warmth and texture.
Make-ahead: cook the lentils and rice up to 2 days in advance and reheat gently with a splash of water. The chili oil is best made fresh, just before serving.