2 cups Basmati Rice
1/2 cup lentils
4 cups vegetable stock
2 tablespoons olive oil
2 garlic cloves, minced
1 medium yellow onion, sliced into thick strips
1 cup boiling water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon curry powder
1-2 tablespoons butter
Add olive oil to a skillet and place on medium-high heat. Sautee garlic until light brown (but not burned), about 2 minutes. Add the onions and cook until translucent. Add the curry powder, salt and pepper and cook for another 3 minutes.
While the onions are cooking, add the boiling water to the lentil and set aside.
Add the rice to the onion mixture in the skillet and cook for 3 minutes. Drain the lentils and add to the rice.
Transfer the rice and lentil mixture into a medium sized oven safe dish. Pour the vegetable stock over the rice. Cover tightly with aluminum foil and placed in 350-degree F oven. Cook for 25 minutes until rice and lentils are tender.
Fold the butter into the pilaf before serving.