Indian-Spiced Millet and Lentil Pilaf

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A fragrant pilaf combining millet and red lentils with warm Indian spices, perfect as a hearty side or light meal. This indian-inspired rice & grains (gluten free, vegetarian) ready in about 45 minutes pairs millet, red lentils, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 3/4 cup millet
• 1/2 cup red lentils
• 3 cups vegetable broth
• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tsp ground coriander
• 2, minced garlic cloves
• 1 tbsp, grated ginger
• 1 small, finely chopped (optional) green chili
• 1/4 cup, chopped fresh cilantro
• 1 tsp salt
• 1 cup water

Instructions

1. Step 1: Rinse 3/4 cup millet and 1/2 cup red lentils under cold water until water runs clear, then drain.
2. Step 2: Heat 2 tbsp ghee or oil in a medium pot over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds, cooking for 30 seconds until they begin to pop and release aroma.
3. Step 3: Stir in 2 minced garlic cloves, 1 tbsp grated ginger, and 1 small finely chopped green chili (if using). Sauté for 1 minute until fragrant.
4. Step 4: Add 1/2 tsp turmeric powder, 1 tsp ground coriander, 1 tsp salt, the rinsed millet and lentils, and stir to coat with spices.
5. Step 5: Pour in 3 cups vegetable broth and 1 cup water. Bring to a boil, reduce heat to low, cover, and simmer for 25-30 minutes until liquid is absorbed and grains are tender.
6. Step 6: Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in 1/4 cup chopped fresh cilantro before serving warm.