Lentils are the fastest-cooking dried legume and, for that reason, can be cooked with white rice into an interesting pilaf. Whole cumin seeds lend a wonderful aroma to the dish. Serve as a side dish or as a main course topped with cooked vegetables.
Stir into a medium saucepan of boiling water:
1/2 cup lentils, picked over and rinsed
Boil, uncovered, for 10 minutes; drain. Heat in a large saucepan or deep skillet over low heat:
2 tablespoons vegetable oil
Add and cook just until sizzling, about 1 minute:
1 clove garlic, finely chopped
1/2 teaspoon cumin seeds
Add the lentils along with:
1 cup white basmati rice
Stir to combine. Add:
2 cups chicken stock
1/4 to 1/2 teaspoon salt
Bring to a boil. Stir once, cover, and cook over medium-low heat until the stock is absorbed and the rice and lentils are tender, about 15 minutes. Uncover and let stand for 5 minutes. Meanwhile, toast in a small skillet over medium heat:
