Lentil and Rice Pilaf

Name: Lentil and Rice Pilaf
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup brown lentils; 1 cup basmati rice; 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 teaspoon cumin seeds; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; Salt and pepper to taste; 4 cups vegetable broth; 1/4 cup chopped fresh parsley

🕒 Prep: 10 min

🔥 Cook: 40 min

🍽 Serves: 4

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Meet your new favorite comfort dish: Lentil and Rice Pilaf. It's a hearty, one-pot wonder that brings together nutty lentils and fragrant basmati rice with a medley of spices. Perfect for cozy dinners or easy meal prep, this dish is both nourishing and satisfying.

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Ingredients for Lentil and Rice Pilaf

Brown lentils are the backbone of this dish, providing a hearty texture and protein. They're perfect for soaking up flavors. Basmati rice adds a fragrant, fluffy counterpart to the lentils. Olive oil is used to sauté the aromatics, bringing out their natural sweetness. Onion and garlic form the flavor base, while cumin seeds, ground coriander, and turmeric create a warm, aromatic spice blend. Finally, vegetable broth infuses the rice and lentils with depth, and a sprinkle of fresh parsley adds a bright, herby finish.

Tips & Tricks

Use a heavy-bottomed pot to prevent sticking and even cooking.
If you like a little heat, add a pinch of chili flakes with the spices.
For added depth, toast the rice in the olive oil before adding the broth.

Serving Suggestions

This Lentil and Rice Pilaf pairs wonderfully with a crisp cucumber salad or roasted vegetables. For a protein boost, serve it alongside grilled chicken or tofu. A dollop of yogurt on top can add a creamy, cooling element to balance the spices.

Frequently Asked Questions

Can I use a different type of rice?: Yes, jasmine rice works well, but you may need to adjust the cooking time.
How do I store leftovers?: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave.
Can I make this dish vegan?: It already is! Just ensure your vegetable broth is vegan-friendly.

Lentil and Rice Pilaf Recipe Walkthrough

Start by rinsing your lentils and rice under cold water. This helps remove excess starch and any dust, ensuring a clean, fluffy end result. Next, in a large pot, heat up your olive oil over medium heat. Toss in the chopped onion and sauté until it's translucent — this should take about 5 minutes.

Now, add the minced garlic, cumin seeds, ground coriander, and turmeric. Stir them around for 1-2 minutes until they release their fragrant aroma. Be careful not to burn the spices; you want them to toast gently.

Add your rinsed lentils and rice into the pot, stirring well to coat them with the spice mix. This step is crucial for infusing the grains with flavor. Pour in the vegetable broth, then season with salt and pepper to taste. Boost the heat to bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 35-40 minutes. You're aiming for tender lentils and rice with the liquid fully absorbed. Once done, remove the pot from heat and let it sit, covered, for another 5 minutes to allow the flavors to meld.

Finally, fluff the pilaf with a fork and garnish with chopped fresh parsley. Serve it up and enjoy the comforting warmth of this delicious meal.

Why You'll Love This Recipe

A complete meal in one pot — minimal cleanup!
Rich in plant-based protein and fiber.
Warm, comforting spices that transform simple ingredients.
Budget-friendly and versatile.

Ingredients

1 cup brown lentils

1 cup basmati rice

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon cumin seeds

1 teaspoon ground coriander

1/2 teaspoon turmeric

Salt and pepper to taste

4 cups vegetable broth

1/4 cup chopped fresh parsley

Step-by-step Instructions

1. Rinse the lentils and rice under cold water.

2. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.

3. Stir in minced garlic, cumin seeds, ground coriander, and turmeric. Cook for 1-2 minutes until fragrant.

4. Add the rinsed lentils and rice to the pot, stir to coat with the spices.

5. Pour in the vegetable broth, season with salt and pepper, and bring to a boil.

6. Reduce the heat to low, cover, and simmer for 35-40 minutes or until the lentils and rice are tender and the liquid is absorbed.

7. Remove from heat, allow to sit covered for 5 minutes, then fluff with a fork.

8. Garnish with chopped fresh parsley and serve.

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