Ingredients
Equipment
Method
Making the Lentil Rice
- Heat olive oil over medium heat, add cumin seeds, toast until fragrant and golden brown (about 1–2 minutes).

- Add minced garlic, cook until just golden (30–60 seconds), stirring to prevent browning.

- Stir in rinsed lentils and basmati rice, coating each grain in the oil-and-spice mixture for about 1–2 minutes.

- Pour in vegetable broth, add bay leaves, bring to a gentle boil until everything is submerged.

- Reduce heat to low, cover, and simmer for 20–25 minutes until lentils and rice are tender.

- Remove from heat, keep covered for 5 minutes, then fluff with a fork.

- Stir in lemon juice and chopped cilantro until evenly distributed.

Nutrition
Notes
Optional: drizzle extra olive oil for a richer mouthfeel.
