Lebanese Lentil Rice Pilaf with Blackened Onions
Experience the comforting flavors of the Middle East with this Lebanese Lentil Rice Pilaf with Blackened Onions, a wholesome dish that perfectly balances warm spices, creamy lentils, and tender rice. Infused with aromatic cumin, cinnamon, and allspice, this vegan and gluten-free recipe is elevated by caramelized blackened onions, which add a smoky-sweet depth to every bite. This hearty one-pot meal is not only nutritious but also versatile—serve it as a satisfying main dish or a fragrant side for your favorite Mediterranean-inspired feast. Ready in under an hour, this pilaf is a must-try for fans of healthy, flavorful cooking!
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Recipe Information
Ingredients
- 1 cup Brown lentils
- 4 cups Water
- 1 cup Long-grain white rice
- 4 tablespoons Olive oil
- 3 large Yellow onions
- 1.5 teaspoons Salt
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground allspice
- 0.25 teaspoon Ground cinnamon
- 0.5 teaspoon Black pepper
Instructions
Rinse the lentils under cold water and drain them.
In a medium saucepan, combine the lentils with 2 cups of water. Bring to a boil, then lower the heat to a simmer. Cook for 15-20 minutes, or until the lentils are tender but still hold their shape. Drain and set aside.
While the lentils are cooking, thinly slice the onions.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the onions and a pinch of salt. Cook, stirring occasionally, until the onions turn dark brown and are slightly crispy (this process may take 25-30 minutes). If they begin to stick, add a splash of water to deglaze the pan. Once done, set aside.
In a separate pot, bring 2 cups of water to a boil. Add the rice, a tablespoon of olive oil, and a pinch of salt. Lower the heat, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Turn off the heat and let the rice sit covered for 5 minutes.
In a large skillet or pot, heat 1 tablespoon of olive oil over medium heat. Add the cooked lentils and rice. Stir in the cumin, allspice, cinnamon, salt, and black pepper. Mix well until the spices are evenly distributed, and cook for 3-5 minutes to heat through.
Transfer the lentil rice pilaf to a serving dish and top it with the blackened onions.
Serve warm as a main dish or side dish. Enjoy!
Nutrition Facts
Calories |
1183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3597 mg | 156% | |
| Total Carbohydrate | 140.3 g | 51% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 23.2 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1507 mg | 32% | |
*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.
