Indian Influenced Lentils Rice

Indian Influenced Lentils Rice

Indian Influenced Lentils Rice is marvellous! Going with our warm bowl theme for the fall and winter, this recipe rocks! The flavours, oh they are so deep and rich, the Indian influenced spices and veggies made this dish a winner and one I wanted to share with you.

As part of my training at Rouxbe Culinary School, we were asked to take a base recipe and change it from one country profile to another. I choose to transition a Mediterranean influenced dish into a Indian influenced dish. I kept some of the key components, like the lentils and rice, some of the spices and swapped out some others as well as added in veggies that were more regional in nature.

A wonderful learning opportunity. This recipe is the result of that learning, I hope you enjoy it….

Indian Influenced Lentils Rice

You know when you are hungry and you want something deeply satisfying or you know you are going to need a lot of energy…this dish is for you. At the same time its light and refreshing and by using some different prep techniques on the actual ingredients you will experience many flavours and textures, leaving you wanting to say….ah that was good.

I’ve recently updated this recipe to be part of the VegWorldMagazine (no oil) and have included some tips on how to adapt to make this an oil free option too.

OK let’s dig in….

What you’ll need to make Indian Influenced Lentils Rice:

For this recipe, you are going to have four components to prep: the rice and lentils, the roasted veggies, the vinaigrette and the garnish.

My recommendation is to gather all of the ingredients you need for all of the components, prep for each component and set the prepped ingredients in order of how you will use them.

It seems crazy and it takes a bit more time…in the long run it will save you time and stress and no running to the store for that one ingredient you thought you had, and you didn’t and it is critical to the dish. That kind of stress. Once you are organized and have prepped your ingredients, you can focus on the actual cooking part and make sure you can coordinate and not burn stuff, cool things like that. here is a pic of my prep for this dish.

What you’ll need for the Rice/Lentil prep

• 1 onion, finely diced
• 3 cloves garlic,
• 1 ½ c brown lentils, wash and drain

  

• 1 c long grain brown rice, wash and drain
• 4 c veggie broth, depending on the type of rice, you may need a little more or less broth
• 2 t ground cumin
• ½ t ground cinnamon
• ½ t ground allspice
• 1 – 2 T garam masala
• ¼ – ½ t turmeric
• 2 T minced ginger
• 2 T coconut oil or grape seed oil (optional)
• 1 t sea salt
• ½ t freshly ground black pepper

What you’ll need for the Veggies to Roast in the Oven

• 5 good sized onions – I like a lot of onion in my dishes, you may like less, your choice, peel and cut in half and then again, a good sized bite of onion, you will roast your onions in a separate an in the oven
• 1-2 T coconut oil – use some oil to coat the onions (optional) If you want to be oil free bake your veggies on a pan with parchment paper or a stick free pan.

Other veggies – cooked together in a separate pan from the onions

• 1-2 T coconut oil – use some oil to coat the remainder of the veggies below (optional) Again to make this oil free eliminate the oil and bake on parchment paper or a stick free pan
• 2 c cauliflower pieces, take out core and cut off the flowerettes, not too small
• ½ red pepper – julienne
• ½ – 1 t garam masala
• ½ lemon – sliced
• 1-2 T coconut oil – optional
• Salt and pepper to taste

What you’ll need for the For the vinaigrette:

Heads up, this component takes this dish over the edge of yumminess! I love the vinaigrette and for oil free you would eliminate this component and focus heavily on finishing….next step.

• 1 small clove garlic
• 2 T fresh mint (organic if possible)
• 1/3 c fresh lemon juice (2 to 3 lemons)
• 2/3 c extra-virgin olive oil
• Sea salt, to taste

For an oil free version, you will focus on adding lots of herbs, (cilantro, mint, parsley) and lots of fresh lemon squeezed on top.

What you’ll need for the to finish the dish:

These final touches of colour texture and flavour…take it all the way home!

• 1-2 c fresh spinach
• ½ c to 1 c fresh herbs (cilantro, mint, parsley, your choice)
• pomegranate seeds, these add a pop of colour and juicy sweetness (optional)
• Sea salt, to taste
• Freshly ground black pepper, to taste
  

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Its time to cook your Indian Influenced Lentils Rice

Ok, now we have all of our ingredients ready to go and prepped, we are ready to cook. Now is the fun part….I love putting it all together and the actual act of cooking and creating something delicious to share with others. Joyful!

1. Preheat the oven to 350 °F
2. Get out a big pot with a heavy bottom and heat it to medium – high on the stove. Big enough to hold and cook all the ingredients for the rice/lentil component.
3. Add the oil, add the onions and cook for about 6-9 minutes, till they soften and start to turn a golden colour. Cooking oil free, you will dry saute your onions, feel free to add a bit of veggie broth if they start to stick.

   

4. Reduce the heat and add your minced garlic, stir in quickly, add the spices, stir and cook for another minute, now add the rice and next the broth. Turn down to a simmer and cook for another 10-15 minutes.

   

5. Add in the lentils, stir to mix well and return to a boil. When it boils turn to low, cover and cook for another 20-30 minutes, check to see if you need a bit more water part way through. Cook till both the rice and the lentils are cooked.  These times can vary greatly depending on what type of rice and lentils you used.

   

6. 

   While the rice and lentils are cooking, place your veggies and onions on separate cookie trays covered in parchment paper. Mix them nicely to evenly coat with the called for ingredients. Spread them out on your pan and place in the oven to roast. Turn/stir to get colour on the roasting veggies and onions.  The onions will get some crispy pieces, that is good, the veggies will get some colour on the outside and hopefully a bit of caramelization. Check for being done and remove from oven when cooked to your liking. Set aside.

   

7. While everything else is cooking, make your vinaigrette. This will make more than you will need and will store nicely in your fridge for a couple weeks. Optional component for oil free version.
8. Once your rice and lentils are cooked nicely, throw in a couple handfuls of fresh spinach. Salt and pepper to taste.
9. To serve, place the rice and lentils on the bottom on your plate, add some roasted onions and veggies and finish by drizzling your vinaigrette (except for oil free version) over your dish and adding some parsley, cilantro and mint for a pop of freshness and colour. Add in the pomegranate seeds to take it over the top in the presentation and the taste. for the oil free version, squeeze lots fresh lemon juice on your dish! Perfect!