Lentil Pilaf Recipe
Ingredients
| 1 cup yellow lentils | ||
| Turmeric | 2 Teaspoon | |
| Sunflower oil | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), finely chopped | |
| 1/2 pound fresh tomatoes, coarsely chopped | ||
| Carrots | 1 Cup (16 tbs), coarsely chopped | |
| Green beans | 1 Cup (16 tbs), coarsely chopped | |
| 1 cup coarsely chopped scallions | ||
| Parsley | 2 Tablespoon, chopped | |
| Ground cumin | 3/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
Directions
1. Place the lentils and 1 teaspoon of the turmeric in a medium-size saucepan with 2 cups of water and bring to a boil over medium-high heat. Cover the pan, reduce the heat to low and simmer 30 min-
utes, or until the lentils are just tender; set aside to keep warm.
2. Heat 1 tablespoon of the oil in a medium-size nonstick skillet over medium-high heat Add the garlic and saute 30 seconds, or just until fragrant. Add the tomatoes, carrots, green beans, scallions, parsley, cumin and salt, and cook, stirring frequently, 5 minutes, or until the vegetables just begin to color. Add the lentils and any liquid in the saucepan, the remaining oil and turmeric, and cook, stirring, another 5 minutes, or until the lentils are heated through and the vegetables are crisp-tender.
utes, or until the lentils are just tender; set aside to keep warm.
2. Heat 1 tablespoon of the oil in a medium-size nonstick skillet over medium-high heat Add the garlic and saute 30 seconds, or just until fragrant. Add the tomatoes, carrots, green beans, scallions, parsley, cumin and salt, and cook, stirring frequently, 5 minutes, or until the vegetables just begin to color. Add the lentils and any liquid in the saucepan, the remaining oil and turmeric, and cook, stirring, another 5 minutes, or until the lentils are heated through and the vegetables are crisp-tender.
Chef
