Ingredients
Spiced Lentil Rice
- 1/4 cup basmati rice, rinsed
- 1/4 cup green or brown lentils, rinsed and divided into two equal parts
- 2 medium carrots, peeled and chopped into small pieces
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 teaspoon grated fresh turmeric (or 1/2 teaspoon turmeric powder)
- 1 teaspoon grated fresh ginger
- 1 tablespoon extra-virgin olive oil
- About 2 cups water
- Kosher salt and freshly ground black pepper
Quick-Pickled Topping and Garnish
- 1 cup cucamelons, halved (or cherry tomatoes or diced zucchini)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons white wine vinegar
- Greek basil or cilantro, chopped, for serving
- Crumbled feta cheese, for serving (omit for vegan)
Instructions
Cook the Spiced Lentil Rice
- Heat the olive oil in a medium pot over medium heat until it shimmers. Add the grated ginger, turmeric, coriander, and cumin. Stir constantly for 1 to 2 minutes until the spices bloom and the kitchen fills with a warm, toasty aroma. The mixture should sizzle gently and turn a deep golden color.
- Add the chopped carrots and stir to coat in the spiced oil. Cook for about 5 minutes, stirring occasionally, until the carrots start to soften at the edges and take on some color.
- Stir in the rinsed rice and half the lentils. Pour in about 2 cups of water, season generously with salt and pepper, and bring to a boil. Reduce to medium-low, cover, and simmer for 15 to 20 minutes until the lentils are tender, the rice is fluffy, and the water is fully absorbed. The pot should smell deeply spiced and earthy. If it looks dry before the lentils are done, add a splash more water.
Make the Quick-Pickled Topping
- While the rice simmers, combine the cucamelons (or your chosen substitute) in a small bowl with the olive oil and white wine vinegar. Toss to coat and season with a pinch of salt. Let them sit at room temperature while the rice finishes. The vinegar will soften the cucamelons slightly and create a bright, tangy dressing at the bottom of the bowl.
Assemble the Bowls
- Fluff the lentil rice with a fork and taste for seasoning. Spoon into bowls and top with the remaining uncooked lentils for crunch (if desired), the pickled cucamelons and all their juices, crumbled feta, and a generous handful of chopped Greek basil or cilantro. Serve warm.