Spiced Carrot and Lentil Pilaf with Lemon Parsley Drizzle

Ingredients

• •1 cup basmati rice, rinsed
• •1/2 cup red lentils, rinsed
• •2 medium carrots, grated
• •1 small onion, finely chopped
• •2 garlic cloves, minced
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/4 teaspoon ground cinnamon
• •1/4 teaspoon turmeric powder
• •2 cups vegetable stock
• •2 tablespoons olive oil
• •Salt to taste
• •Pepper to taste
• •Juice of 1 lemon
• •1/4 cup fresh parsley, chopped
• •1 tablespoon olive oil for drizzle

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened and translucent.

2. 2

   Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, and turmeric powder. Cook for 1-2 minutes until fragrant, stirring frequently to avoid burning the spices.

3. 3

   Add the grated carrots to the pan and cook for an additional 2-3 minutes, stirring occasionally, until they begin to soften.

4. 4

   Stir in the rinsed basmati rice and red lentils, ensuring they are well coated with the spice mixture.

5. 5

   Pour in the vegetable stock, season with salt and pepper to taste, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and simmer for 20 minutes or until the rice and lentils are tender and the liquid has been absorbed.

6. 6

   While the pilaf is cooking, prepare the drizzle. In a small bowl, whisk together the lemon juice, 1 tablespoon of olive oil, and chopped parsley until well combined.

7. 7

   Once the pilaf is cooked, fluff it with a fork and adjust seasoning if needed. Transfer the pilaf to a serving dish and drizzle the lemon parsley sauce over the top.

8. 8

   Serve warm as a main course or side dish and enjoy the vibrant flavors of this spiced pilaf.