Pilaf with lentils
Lentils are a new ingredient in our family. Their protein content makes them appealing during Lent, so today I am making a meat-free lentil pilaf for lunch. On other days it also works well as a side dish.
Adjust servings in the full version
Soak the lentils for 5-6 hours in advance.
Cut the onion into half rings, carrots into strips. Place in a frying pan with sunflower oil and fry until golden.
Add tomato paste. Stir, add a little water and simmer for a few minutes.
Stir in half the finely chopped garlic before adding the rice and lentils.
Set the fire to maximum. Add rice and lentils. Pour boiling water 2 fingers above the level of the cereal. Stir once and do not touch again. At this time, the water will begin to actively boil.
After 5-7 minutes, reduce the heat to low, cover tightly and cook for another 15 minutes without stirring. By then the water should be absorbed, with a little oil visible around the edge.
Sprinkle with remaining garlic and herbs. Serve with fresh vegetables.