Vegan Herbed Brown Rice and Lentil Pilaf

Start by rinsing the brown rice and lentils under cold water. This is a crucial step as it helps to remove any debris and reduces the cooking time. I have found that soaking the rice and lentils for 20 minutes can make them more digestible.

In a large pan, heat the olive oil over medium heat. Once the oil is hot, add the onion and garlic. Sauté them until they turn golden brown; the caramelization adds a ton of flavor to the dish.

Add the red bell pepper, and sauté for another couple of minutes. It gives a sweet and crunchy dimension to the pilaf.

Stir in the cumin, turmeric, salt, and black pepper. Spices should be added at this stage to unlock their aroma and infuse the ingredients with their flavor.

Toss in the rinsed brown rice and lentils, ensure everything is well combined. Stir for another 2-3 minutes. Toasting your rice and lentils in the vegetable mixture will enhance their texture and flavor, so don't skip this step.

Add the vegetable broth, bring to a simmer, then lower the heat, cover, and let it cook for about 45-50 minutes. The rice and lentils will slowly absorb the broth developing a rich, savory flavor.

To check if done, the brown rice should be tender but still have some bite, and the lentils fully cooked but not mushy. If the liquid is absorbed, but the rice and lentils are not cooked, add 1/4 cup of more broth or water and continue cooking.

Once done, remove from heat and let it sit for 10 minutes. Finally, fluff the pilaf with a fork and garnish with fresh parsley.