Spiced Lentil and Rice Pilaf with Raisins and Almonds

An aromatic pilaf made from brown lentils and basmati rice with cumin, sweet raisins and toasted almonds. It is fully plant-based, high in protein, and will satisfy non-vegans too.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 100 g Brown lentils
• 100 g Basmati rice
• 2 pc Carrots
• 1 pc Onion
• 1 pc Garlic clove
• 1 tbsp Olive oil
• 1 tsp Ground cumin
• 0.5 tsp Turmeric
• 1 pinch Cinnamon
• 30 g Raisins
• 25 g Flaked almonds
• 0.5 pc Lemon (juice)
• 1 bunch Flat-leaf parsley
• 400 ml Water
• Salt to taste

Method

1. Finely dice the onion and garlic. Cut the carrots into small cubes. Finely chop the parsley and squeeze the lemon.
2. Heat the olive oil in a pot with a lid over medium heat. Sweat the onion and carrots in it for 5 minutes, then toast the garlic, cumin, turmeric and cinnamon for 1 minute.
3. Add the lentils, rice and water to the pot, lightly salt, and bring to a boil. Reduce the heat, put on the lid and simmer for 25 minutes, until the rice and lentils are cooked and the water has been absorbed.
4. Remove the pot from the stove, fold in the raisins and let everything rest for 5 minutes.
5. Toast the flaked almonds in a dry pan over medium heat, stirring, until golden brown, then remove them from the pan so they don't burn.
6. Season the pilaf with lemon juice and parsley, divide between two plates and sprinkle with the almonds.