Rice and Lentils

Heat vegetable oil in a large pot over medium heat. Add chopped onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.

Add minced garlic to the pot and stir constantly for 1 minute until fragrant, being careful not to burn it.

Add ground turmeric, paprika, ground cloves, ground cinnamon, ground coriander, ground black pepper, and salt to the pot. Stir continuously for 1-2 minutes to toast the spices and release their oils.

Add the sorted and washed brown rice to the pot, stirring to coat evenly with the oil and spices. Cook for 2-3 minutes until the rice is lightly toasted.

Add the dried lentils and water to the pot, stirring well to combine all ingredients.

Bring the mixture to a boil over high heat, then reduce heat to low and cover the pot with a tight-fitting lid.

Simmer gently for 35-40 minutes without lifting the lid or stirring, until the rice and lentils are tender and all water is absorbed.

Remove the pot from heat and let it rest, covered, for 5 minutes to allow the rice and lentils to finish steaming.

Fluff the mixture gently with a fork, breaking up any large clumps, and adjust seasoning with additional salt and pepper if needed.

Serve hot, optionally garnished with additional fresh herbs or a drizzle of oil if desired.