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Indian Lentil Pilaf
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| 1 cup | lentils, rinsed and sorted |
| 2 Tbs. | olive oil |
| 1 | onion, finely , chopped |
| 2 | carrots, diced |
| 1 cup | basmati rice |
| 3 cloves | garlic, minced |
| 1 Tbs. | fresh ginger , minced |
| 1 1/2 tsp. | garam masala |
| 1 14.5-oz. can | fire-roasted diced tomatoes |
| 1 cup | vegetable broth |
1. Bring lentils and 4 cups water to a boil in large pot or Dutch oven. Reduce heat to low, and simmer 15 minutes, or until lentils are firm-tender. Drain, reserving 3/4 cup cooking water, and transfer lentils to bowl.
2. Wipe out pot; heat oil over medium high. Sauté onion in oil 4 minutes, or until just golden. Add carrots and rice, and cook 3 minutes, or until rice is toasted and fragrant, stirring constantly. Add garlic, ginger and garam masala, and cook 1 minute more.
3. Stir in tomatoes, broth, reserved lentil cooking water and lentils, and bring to
a boil. Cover, reduce heat to low, and cook 20 minutes, or until liquid is absorbed and rice is tender. Season with salt and pepper. Remove from heat, cover, and let stand 5 minutes. Fluff with fork, then spoon pilaf into shallow bowls
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