Indian Red Lentils with Wild Rice

 

This meal is like crack. When I was pre-making it the night before for my lunch, I ate the leftovers directly out of the hot pan because clearly I had no time for a bowl. I first discovered a version of this recipe from a lady I used to work with (thanks Tania!). I think this is a kind of a dahl....  Rice and lentils make a complete protein so that's good, right? If you want to make this strictly vegetarian, swap out the beef bullion for vegetable and add more salt.

 

 

Ingredients

For Rice:

1 cup wild rice and brown rice mixture (I use Lundberg Wild Blend)

*2 tsp chicken or vegetable bouillon

*2 cups water

pinch of salt

1 tsp butter

 

* you can substitute the water/bouillon combo for 2 cups of stock.

 

For Lentils:

1 cup red lentils, washed

~ 1 and 1/2 cups water

1 tbsp turmeric

1 tsp chili garlic paste

4 cloves garlic, minced

1 tbsp oil (grape seed or other)

1 tbsp whole cumin seeds

1/2 cube beef bouillon

1 lemon

small bunch of cilantro leaves, rough chopped

 

 

Instructions:

1. Boil the rice with the water, bouillon, salt and butter until all water soaked up.

2. Put the lentils in a pot, and cover them with an inch of water, add the turmeric to the water and stir.

3. Bring the lentils to a boil, and reduce heat to simmer. Cook until all lentils have soaked up all the water.

4. In a dry frying pan on medium heat, add the cumin seeds and toss around for a minute.

5. Add the oil, chili garlic paste, crushed garlic and bouillon. Stir around and break up the bouillon until it dissolved into the oil. Fry until the garlic is fragrant.

6. Add the lentils to the frying pan and stir well.

7. Remove from heat to the bowl or serving bowl, squeeze half a lemon worth of juice over it, and garnish with cilantro leaves.

8. Eat with the rice!