👨‍🍳 Instruktioner

1. 1

   In a medium saucepan, combine the rinsed lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender but not mushy. Drain any excess water and set aside.

   💡 Proffstips: Do not overcook the lentils.
2. 2

   While lentils are cooking, heat 2 tbsp of olive oil in a large skillet or pot over medium heat. Add the thinly sliced onions and cook slowly, stirring occasionally, until deeply caramelized and golden brown, about 20-25 minutes.

   💡 Proffstips: Low and slow is key for caramelization.
3. 3

   Once onions are caramelized, add the minced garlic, cumin, and coriander to the skillet. Cook for 1 minute until fragrant.

4. 4

   Add the rinsed rice, cooked lentils, vegetable broth, salt, and pepper to the skillet with the onions and spices. Stir to combine.

   💡 Proffstips: Ensure all ingredients are well distributed.
5. 5

   Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

   💡 Proffstips: Avoid lifting the lid during cooking.
6. 6

   Remove from heat and let stand, covered, for 5-10 minutes. Fluff the pilaf with a fork.

7. 7

   Stir in the remaining 2 tbsp of olive oil and garnish with fresh chopped dill and mint (if using) before serving.

   💡 Proffstips: Drizzle with extra olive oil for richness.