Rice Lentil and Spinach Pilaf
Infused with warm spices and packed with wholesome ingredients, this Rice, Lentil, and Spinach Pilaf is the perfect one-pot dish for a nourishing meal. Featuring fragrant basmati rice, hearty green or brown lentils, and vibrant fresh spinach, this recipe is layered with flavor thanks to aromatic cumin, coriander, and turmeric. Cooked in a base of rich vegetable broth, it delivers taste and texture in every bite. Ready in just 40 minutes, this vegan and gluten-free pilaf is as easy as it is satisfying. A garnish of fresh parsley and a squeeze of lemon add brightness, making it a versatile dish that pairs beautifully with roasted vegetables, grilled proteins, or a fresh salad. Perfect for weeknight dinners or meal prepping, this comforting yet nutritious recipe is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 1 cup basmati rice
- 0.5 cup green or brown lentils
- 3 cups fresh spinach
- 1 medium onion
- 2 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 2.5 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 4 lemon wedges
Instructions
Rinse the basmati rice in cold water until the water runs clear, then set aside.
Rinse the lentils and set them aside as well.
Chop the onion into small pieces and mince the garlic cloves.
Heat the olive oil in a large, deep skillet or pot over medium heat.
Add the onion and garlic to the pot and sauté until translucent, about 2-3 minutes.
Add the ground cumin, ground coriander, and turmeric powder to the pot, stirring well to toast the spices, about 1 minute.
Stir in the rinsed rice and lentils, ensuring they are well-coated with the spices.
Pour in the vegetable broth and add the salt and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20 minutes.
After 20 minutes, uncover the pot and gently stir in the fresh spinach leaves. Replace the lid and cook for another 5 minutes, allowing the spinach to wilt.
Remove the pot from the heat and let it sit for 5 minutes with the lid on. This step will allow the rice and lentils to finish steaming.
Fluff the pilaf gently with a fork and sprinkle with freshly chopped parsley.
Serve warm with lemon wedges on the side for a citrusy touch.
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3847 mg | 167% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 18.6 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1973 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.
