One-Pot Indian Spiced Lentil Rice Pilaf
A fragrant one-pot medley of rice, red lentils, and warming Indian spices—easy to simmer over a camp stove or fire, and a protein-rich side for curries or grilled meats.
Equipment
- Medium pot or pan
- propane stove or campfire
- Wooden spoon
- measuring cup
Ingredients
- 1 cup basmati rice rinsed
- 1/2 cup red lentils rinsed
- 2 cups water
- 1 small yellow onion diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 1 teaspoon kosher salt
Instructions
- Heat olive oil in pot over medium heat. Add diced onion and sauté 2–3 minutes until translucent.
- Add cumin, turmeric, and garam masala. Cook 1 minute, stirring.
- Stir in rinsed rice and lentils. Add water and salt.
- Bring to a simmer, cover, and cook 15–18 minutes on low until rice and lentils are tender and water is absorbed.
- Fluff with fork and serve warm.
Notes
Pack pre-mixed spice blend in a small container for easier trail cooking. Use a tight-fitting lid for even cooking. Works on campfire or stove. Add extra water if altitude is high.