Cumin-Tomato Lentils and Rice
Ingredients
- 2 tablespoonsolive oil
- 1yellow onion
- 3 clovesgarlic
- 1½ teaspoonsground cumin
- 1 can (14.5 oz)diced tomatoes
- 1½ cupsvegetable broth
- ¾ cupbrown lentils
- ¾ cuplong-grain white rice
- ·salt
- ·black pepper
- ·fresh cilantro (optional)
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 3 garlic cloves.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet or wide pot over medium-high heat. Once shimmering, add 1 diced yellow onion and cook for 3-4 minutes, stirring often, until softened and starting to brown.
- 02
Stir in 3 minced garlic cloves and 1 1/2 teaspoons ground cumin. Cook for 30 seconds until fragrant.
- 03
Add 1 can (14.5 oz) diced tomatoes with their juice, 1 1/2 cups vegetable broth, 3/4 cup brown lentils, and 3/4 cup long-grain white rice. Stir well to combine. Bring to a simmer.
- 04
Reduce heat to low, cover, and cook for 18-20 minutes, stirring occasionally, until the rice and lentils are tender and the liquid is mostly absorbed.
- 05
Remove from heat. Taste and season with salt and black pepper as needed. Let rest, covered, for 2 minutes.
- 06
Fluff with a fork and serve. Garnish with fresh cilantro if desired.
Spice Tips
For warmth, add 1/4 teaspoon cayenne or smoked paprika with the cumin. For deeper earthiness, stir in 1 teaspoon garam masala. A dollop of plain yogurt on the side complements the spices nicely.
The recipe works well made ahead and reheated gently with a splash of water. Stir in a squeeze of fresh lime juice just before serving for brightness.