Herbed Lentil Pilaf
Experience the perfect balance of hearty and herbaceous flavors with this Herbed Lentil Pilaf—a delicious, nutrient-packed dish that's as versatile as it is satisfying. This recipe combines tender brown lentils and fluffy long-grain white rice, infused with a fragrant blend of cumin, coriander, and thyme. Fresh parsley, dill, and a splash of lemon juice elevate the dish with bright, zesty notes, while sautéed onions, carrots, and garlic add depth and sweetness. This one-pan wonder comes together in just 50 minutes, making it an ideal choice for weeknight dinners or meal prep. Top it with slivered almonds for a delightful crunch, and serve as a wholesome main course or a flavorful side dish.
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Recipe Information
Ingredients
- 1 cup brown lentils
- 1 cup long-grain white rice
- 4 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 medium carrot, finely diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh lemon juice
- 2 tablespoons slivered almonds (optional, for garnish)
Instructions
Rinse the lentils and rice separately under cold water until the water runs clear. Set aside.
In a medium saucepan, bring 3 cups of water to a boil. Add the lentils, reduce heat to medium, and simmer for 15 minutes until the lentils are tender but not mushy. Drain and set aside.
While the lentils are cooking, in a large skillet with a lid, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and diced carrot. Cook for another 2 minutes, stirring frequently.
Add the ground cumin, ground coriander, dried thyme, salt, and black pepper. Cook for 1 minute to toast the spices slightly.
Add the uncooked rice to the skillet and stir to coat it with the spices and vegetables. Cook for 1-2 minutes until the rice is lightly toasted.
Pour in 1 cup of water and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and the water is absorbed.
Once the rice is cooked, gently fold in the cooked lentils, fresh parsley, fresh dill, and lemon juice. Adjust seasoning with additional salt or pepper if needed.
Cover the skillet and let the pilaf rest off the heat for 5 minutes to allow the flavors to meld.
Fluff the pilaf with a fork before serving. Garnish with slivered almonds if desired.
Serve warm as a side dish or a main course.
Nutrition Facts
Calories |
935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 124.5 g | 45% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 13.8 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1474 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
