Dr Mobeus
Spicy Lentil and Tomato Pilaf
A pilaf is one of the best one-pot meals for budget cooking. Rice and lentils cook together in the same pot, absorbing the tomato and spice flavours. The result is fluffy, fragrant and genuinely filling. At 55p per portion it is one of the cheapest proper meals you can make.
The key is not lifting the lid during cooking. Every time you peek, steam escapes and the rice cooks unevenly. Trust the timer. The lentils break down just enough to thicken the dish without turning it into mush. Serve with a dollop of yoghurt if you have it.
Spicy Lentil and Tomato Pilaf
Ingredients
Method
- Rinse the rice and lentils in cold water until the water runs clear. Set aside.
- Heat the oil in a large pan with a lid. Add the cumin seeds and let them sizzle for 30 seconds.
- Add the onion and cook for 4-5 minutes until golden.
- Add the garlic, turmeric and chilli flakes. Stir and cook for 1 minute.
- Add the chopped tomatoes, rice, lentils, salt and water. Stir well.
- Bring to the boil, then reduce the heat to very low. Cover with a tight-fitting lid and cook for 20 minutes without lifting the lid.
- Remove from the heat and let it sit covered for 5 minutes. Fluff with a fork and serve.
Tips and Variations
Rinse the rice well or it will be sticky. For a milder version, reduce the chilli flakes to a quarter teaspoon. Add a handful of frozen peas in the last 5 minutes for colour and veg. Leftovers reheat perfectly in the microwave the next day.
