Indian Lentil Pilaf

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From the november/december 2006 vegetarian times. i made this without oil, and it worked great. this makes a ton.

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Steps

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Bring lentils and 4 cups water to a boil in large pot or dutch oven.

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Reduce heat to low , and simmer 15 minutes , or until lentils are firm-tender.

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Drain , reserving 3 / 4 cup of the cooking water , and transfer lentils to a bowl.

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Wipe out the pot and heat the oil over medium high.

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Saut the onion in the oil 4 minutes , or until just golden.

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Add carrots and rice and cook 3 minutes , or until rice is toasted and fragrant , stirring constantly.

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Add garlic , ginger and garam masala and cook 1 minute more.

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Stir in tomatoes , broth , reserved lentil water and lentils and bring to a boil.

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Cover , reduce heat to low and cook for 20 minutes or until liquid is absorbed and rice is tender.

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Season with salt and pepper.

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Remove from the heat and cover , let stand 5 minutes.

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Fluff with a fork , then spoon pilaf into shallow bowls , and garnish with cilantro , if desired.

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Serve hot and enjoy.

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Ingredients

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brown lentils, canola oil, onion, carrots, brown basmati rice, garlic cloves, minced ginger, garam masala, diced tomatoes, low sodium vegetable broth, cilantro