Curried Lentil And Apple Pilaf Recipe

About this recipe

A hearty and gluten-free dinner option featuring spiced lentils, brown rice, and the natural sweetness of apples and raisins. Perfect for solution seekers looking for a wholesome vegetarian meal.

Ingredients

• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• - Biona Organic Risotto Brown Rice
• 2 Kg Natco Red Lentils (Masoor Dal) 2 Kg
• 400G Hatcho Miso Traditional 18 Month Matured Miso, 400G
• 1 Kg Dried Apricots, 1Kg
• 290G Portland Mills Jamaican Curry Powder, 290G
• 40G Terre Exotique "Extra" Turmeric Powder, 40G

Instructions

1. 1. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add 1 diced onion and 3 minced garlic cloves, sautéing until translucent, about 5 minutes.
2. 2. Stir in 1 tablespoon of curry powder and 1/2 teaspoon of turmeric. Cook for another 2 minutes to toast the spices and release their aroma.
3. 3. Add 1 cup of brown rice to the pan and stir well to coat the grains with the spice mixture. Cook for 2 minutes, stirring occasionally.
4. 4. Pour in 4 cups of water and dissolve 4 teaspoons of miso into the liquid. Add 3/4 cup of red lentils, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally and adding more water if needed, until the rice and lentils are tender.
5. 5. Stir in 1/4 cup of dried apricots. Cook for an additional 5 minutes, just until the apricots are softened and the liquid is absorbed.
6. 6. Remove from heat, fluff with a fork, and serve warm as a satisfying dinner.