I have shared the recipe for fragrant lentil rice many a times. It is chockful of veggies, lentils and you can add meat to it as well.
2 cups Lentils ( I like to cook mine in a pot of boiling water until they are aldente). Drain and reserve on the side (just like cooking pasta)
2 cups of long grain rice (cooked similar to lentils, by boiling a pot full of water, adding salt and then washed rice to the water. Let the rice cook in the boiling water until al dente, then drain in a colander and reserve on the side)
Now aromatics - One small medium onion sliced thinly, red and green bell pepper strips, handful of frozen peas, 1 jalapeno finely chopped (if you like it spicy), 3 cloves of garlic finely chopped, handful of freshly chopped mint and cilantro, zest of a lemon and juice of half of a lemon. Salt and black pepper to taste, 1/4 tsp of cinnamon powder. Canola or any other mild cooking oil (about 3 tbsp), 1 tsp of whole cumin seeds, salt and pepper to taste.
In a large saute pan, add the oil. WHen it's hot, thrown in the cumin seeds, garlic and jalapeno and let them saute for a minute. Next add the onions and fry until they are golden brown and crisp. Next add the peas and bell peppers and saute them for a minute. Now add the cinnamon powder, lemon zest and lemon juice follwed by the lentils, rice, cilantro and mint. Stir to combine. Taste for salt and pepper and adjust as needed.
Cover and let this cook on the lowest flame setting for 30-40 minutes.
You can throw in chicken breasts or even ground beef to this recipe as well.
Serve with raita (here is how I make mine) - 1 cup of whole milk yogurt, 1/2 yellow onion finely diced, 1 small cucumber finely diced, 1 tomato finely diced, handful of cilantro and mint, salt and black pepper to taste, dash of lemon juice. Stir all this together, cover and chill in the refrigerator.