Red Lentil Pilaf
Savor the comforting flavors of Red Lentil Pilaf, a hearty and aromatic dish that pairs perfectly spiced rice with the subtle creaminess of red lentils. Infused with warm notes of cumin, coriander, turmeric, and a hint of cinnamon, this one-pot recipe is as nutritious as it is flavorful. Simmered in vegetable broth and finished with a sprinkle of fresh parsley and a squeeze of lemon, this vibrant pilaf is both satisfying and versatile, making it an excellent choice for weeknight dinners or meal prep. Ready in just 45 minutes and ideal for vegetarians and vegans, Red Lentil Pilaf is a wholesome, gluten-free dish that transforms simple pantry staples into a dazzling centerpiece.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon ground cinnamon
- 1 cup long-grain white rice
- 0.5 cup red lentils
- 2.5 cups vegetable broth
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (optional)
- 4 pieces lemon wedges (for serving, optional)
Instructions
Heat the olive oil in a medium-sized pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic, ground cumin, ground coriander, ground turmeric, and ground cinnamon. Cook for another 1-2 minutes, until fragrant.
Add the rice and red lentils to the pot. Stir well to coat them in the aromatic oil and spices.
Pour in the vegetable broth and add the salt, black pepper, and bay leaf.
Raise the heat to bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. Stir occasionally to prevent sticking.
Check that the rice and lentils are tender and the liquid is absorbed. If needed, add a small amount of water and cook for a few extra minutes.
Remove the pot from the heat and let the pilaf rest, covered, for 5 minutes.
Fluff the pilaf with a fork, discard the bay leaf, and garnish with chopped parsley, if desired.
Serve warm with lemon wedges on the side for a bright, zesty kick.
Nutrition Facts
Calories |
941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3778 mg | 164% | |
| Total Carbohydrate | 134.1 g | 49% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 17.4 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1980 mg | 42% | |
*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.
