Steps

1. In a large pot, heat a splash of oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add the rinsed lentils, basmati rice, canned diced tomatoes (with juice), ground cumin, ground coriander, cinnamon, smoked paprika, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let simmer for about 25-30 minutes, or until the lentils and rice are tender and the liquid is absorbed.
4. Once cooked, fluff the mixture with a fork and adjust seasoning if necessary.
5. Serve warm, garnished with fresh cilantro if desired.