Stainless Steel Pot - Ideal for cooking rice and lentils, offering good heat distribution for even cooking.
Frying Pan (non-stick) - Useful for sautéing vegetables or frying ingredients as per recipe requirements.
Blender or Food Processor - Can be used to grind spices if freshly ground is preferred, enhancing flavor.
Rice Cooker (optional) - An efficient way to prepare perfectly cooked rice with minimal effort and cleanup.
Spoon & Ladle Set - Essential for stirring the lentils and serving the dish.
Chef Knife (kitchen knife) - Handy for chopping any required ingredients, like onions or garlic.
Cutting Board - Necessary for safely cutting vegetables and other ingredients.
Measuring Cups & Spoons - Important for accurately measuring out rice, lentils, spices, etc.
Mixing Bowls (2) - For preparing different components of the recipe separately before combining them.
Colander/Strainer - Useful for draining cooked rice or lentils, ensuring they are not soggy when mixed with other ingredients.
1 cup dried brown lentils (7 ounces)
7 1/4 cups water, divided
2 teaspoons finely chopped garlic, divided
6 tablespoons vegetable oil, divided
1 cup long-grain white rice
1 small red onion, finely chopped
1 tablespoon bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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