I was a little skeptical of this combination, but in vain - it is perfect and all the ingredients fit perfectly. Such a vegan pilaf I would eat in fasting, it is very tasty - all vegetables give a perfect aroma here, garlic and greens complete the flavors.
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Chop the onion and carrot.
In the pan or the pan in which you will make the pilaf, heat the oil a little and add the carrot and onion, cook them together for about 5 minutes.
Wash the rice and lentils well.
Put them in the pan (over the hardened carrot and onion) so in the picture, without mixing them - diced tomatoes, rice and lentils.
Pour 2 glasses of water on top.
Add salt, pepper, 5 cloves of chopped usutroi and turmeric if you have it.
Make a high heat until it starts to boil, then lower the flame and let it boil (with the lid on) slowly for 20-30 minutes - and yes, you saw well, do not mix the ingredients.
After this time, notice that the rice and lentils will absorb all the water. If they are still raw (depending on the quality of the rice and lentils) and the water is gone, add a little boiling water and let it cook for another 10 minutes.
I didn't need it, the water was enough, the lentils didn't spread but it wasn't raw either.
Place the chopped parsley and the other 5 cloves of chopped garlic on top over the pilaf (don't grind them, the pieces in the pilaf look better).
Turn off the heat and put the lid on, let the flavors penetrate for about 15 minutes.
Then with a fork carefully mix the whole composition, leave for another 5 minutes.
Serve and enjoy.
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