Red Lentil and Rice with Dill

In a large pot, warm up the first tablespoon of olive oil over a medium heat. Add half of the chopped red onion with a pinch of salt and sauté until the onion starts to look translucent, about 3 minutes. Add the rice and curry powder and sauté until the rice looks nice and coated in the curry powder. Add the lentils and vegetable broth and bring the whole pot to a simmer. Once it’s got a good simmer going, stir the pot then turn down the heat to low and throw on the lid. Let this cook for 15 minutes until the rice is tender and all the water is absorbed.

While that shit is slowly cooking away, let’s get going on the green beans. In a large braiser or sauté pan, add the remaining oil over a medium high heat. Throw in the green beans with a pinch of salt and let ‘em cook until they start to soften and get bright green, about 5 minutes. Add the rest of the chopped red onion and keep cooking until the green beans are tender but not mushy, another 5-7 minutes. If the pan starts looking too dry before the beans are to your liking, just add a tablespoon or two of water. No big deal. Once they look good to you, add the garlic and curry powder and sauté around for one minute more before turning off the heat.

By now the rice should be done and most of the lentils will have kind of disappeared into it. That’s perfect. Add the salt then fluff the rice mixture up with a fork to get it all mixed in. Then fold in the grated carrot, cooked green beans, and the chopped dill. Drizzle over the lemon juice and mix one more time. Serve warm or at room temperature with extra dill on top for looks.