Lentil and Rice Pilaf
This lentil and rice pilaf draws inspiration from the Lebanese Mujadara, a naturally vegan and flavorful Middle Eastern dish—much like many other culinary gems spawning from that region. With so many variations of Mujadara, this is yet another delicious take on a recipe I’ve come to love.
Here’s a step by step video of the recipe:
📝 Ingredients I’ve used for this lentil and rice pilaf
To make this delicious lentil and rice pilaf, I’ve used just some simple key ingredients:
- Basmati Rice: I used 1 cup of basmati rice, rinsed and soaked for 30 minutes before cooking to ensure fluffiness.
- Brown Lentils: I matched the rice with 1 cup of brown lentils, rinsed and soaked for about 4 hours to soften them up.
- Olive Oil: I used 2 tablespoons of olive oil. It adds a subtle richness without overpowering the dish.
- Onions: you can use either yellow or red onions, chopped however you prefer. I personally went with 2 small onions, julienned for a bit of texture.
- Garlic: I added 3 cloves of garlic for that extra depth of flavor. You can mince or finely chop them.
- Spices: the spices are what make this dish pop with flavor. I used 1 teaspoon each of cumin, ground coriander seeds, and paprika, along with ¼ teaspoon of cinnamon for a warm, earthy note.
- Tomato Purée: about ½ cup of passata for a subtle tomato richness.
- Water: I used 1 and ½ cups of water to cook the rice and lentils. This doesn’t include the water I used earlier to par-cook the lentils.
- Fresh Parsley: fresh parsley is a must for this dish. I used between 30 and 40 grams, chopping off most of the stems to keep it leafy.
- Lemon Juice: the juice of half a lemon brightens up the whole dish. I wouldn’t skip it—it really takes the flavor to another level.
- Black Pepper: for an extra kick, I seasoned it with 1/2 teaspoon of black pepper, but this is entirely optional depending on your spice preference.
👨🏻🍳 How to make this delicious lentil and rice pilaf
I started this recipe by rising the brown lentils and soaking them for about 4 hours. Since I was making it for lunch, I soaked them in water around 8 a.m. But if you’re planning to serve this for dinner, you can start soaking them earlier in the afternoon.
I also rinsed and soaked the rice, though it only needs about 30 minutes, unlike the lentils. Soaking the rice helps reduce the cooking time, ensures it cooks more evenly, and gives it that perfect fluffiness we all love.
When it was time to prepare lunch, I drained the lentils and transferred them to a pot, covering them with water. I let them cook for about 10 minutes — 5 of which were at a rolling boil — just to soften them up. Then I drained the water and set the lentils aside.
Note: Lentils typically take longer to cook than rice, so I partially cooked them ahead of time to ensure they were perfectly soft by the end.
I julienned the onions and minced the garlic. I heated some olive oil in a pan until it started to sizzle, then tossed in the onions. I cooked them until they were golden and starting to brown, stirring occasionally to prevent burning. Next, I added the minced garlic, cooking it until golden and fragrant.
At this point, I added the spices—cumin, ground coriander seeds, paprika, and cinnamon. I stirred everything together, letting the spices cook for 1-2 minutes to release their aromas. Then I quickly poured in the tomato purée, added the salt, stirred, and let it simmer until it thickened into a rich sauce.
I then added the drained rice and lentils to the pan, covering them with water. I brought it to a boil, reduced the heat to a gentle simmer, covered the pan, and let everything cook for 15 minutes.
When the 15 minutes were up, I turned off the heat and let the pilaf sit, still covered, for an additional 10 minutes. Once the resting time was complete, I uncovered the pan and gently stirred the pilaf to separate the rice.
To finish, I garnished the pilaf with plenty of fresh parsley, a generous squeeze of lemon juice, and a touch of black pepper for a bit of a kick. I gave everything a final stir, and the pilaf was ready to serve!
💬 Frequently asked questions
Can I use rice other than Basmati?
Yes, you can use other long-grain rice varieties such as Jasmine rice, Texmati rice, or standard long-grain white rice.
However, Basmati rice is preferred because its lower starch content results in a fluffier texture.
What about different types of lentils?
Brown or green lentils work best as they have a more sturdy texture. Avoid red lentils as they cook too quickly and get too mushy.
How long does this pilaf last in the fridge?
This pilaf can be stored in the fridge for about 3 to 4 days.
Can I freeze the pilaf?
Yep, it can be frozen for up to 3 months.
Lentil and Rice Pilaf
- Total Time: 40 minutes
- Yield: 3–4 people 1x
- Diet: Vegan
Description
Inspired by the Lebanese Mujadara, this lentil and rice pilaf is cozy, comforting, and super easy to make— it’s perfect as a simple main or a delicious side dish.
Ingredients
- 1 cup of brown lentils, dried
- 1 cup of basmati rice
- 2 tablespoons of olive oil
- 2 onions, small, in julienne
- 3 garlic cloves, minced
- 1 teaspoon of cumin
- 1 teaspoon of ground coriander seeds
- 1 teaspoon of paprika
- 1/4 teaspoon of cinnamon
- 1/2 cup of tomato purée
- 1 teaspoon of salt
- 1 and 1/2 cups of water
- 40 grams of fresh parsley, finely chopped
- 1/2 a lemon’s juice
- 1/2 teaspoon of ground black pepper
Instructions
- Rinse and soak brown lentils for about 4 hours. Then, rinse and soak basmati rice for 30 minutes.
- Drain the lentils and cook them in a pot with water for about 10 minutes on low heat (5 minutes simmering, they should only be partially cooked). Drain and set aside.
- Sauté onions in olive oil until golden, then add garlic and cook until soft and golden.
- Stir in cumin, ground coriander seeds, paprika, and cinnamon. Cook for 1-2 minutes, then add tomato purée and salt. Stir and let the sauce simmer until it thickens.
- Add the drained rice and lentils to the pan. Pour in 1 and 1/2 cups of water. When it starts to simmer, lower the heat and let it cook for 15 minutes with the pan covered.
- Turn off the heat and let the pilaf rest for 10 minutes. Gently stir to separate the rice afterward.
- Garnish with fresh parsley, a squeeze of lemon juice, and a sprinkle of black pepper. Give it one final stir, then serve and enjoy!
- Prep Time: 10 minutes
- Soaking time: 4 hours
- Cook Time: 30 minutes
- Category: Main Course, Side
- Cuisine: Middle Eastern
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