Rice Pilaf with Lentils and Split Peas
Packed with wholesome ingredients and aromatic spices, this Rice Pilaf with Lentils and Split Peas is a hearty, one-pot dish perfect for any meal. Combining tender basmati rice, earthy green lentils, and creamy yellow split peas, this recipe is infused with the warming flavors of cumin and turmeric, making it as flavorful as it is nourishing. Sautéed onions, garlic, and carrots add layers of depth, while vegetable broth ties everything together into a comforting, savory delight. Not only is this pilaf nutritious and high in plant-based protein, but it’s also easy to prepare, requiring just 15 minutes of prep time and 35 minutes of cooking. Serve it as a comforting weeknight dinner or a satisfying side dish, garnished with fresh parsley for an extra burst of color and freshness. Perfect for vegans, vegetarians, and anyone seeking a satisfying, nutrient-packed meal, this rice pilaf is sure to become a new favorite.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Green lentils
- 0.5 cup Yellow split peas
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 2 minced Garlic cloves
- 1 medium, diced Carrot
- 2.5 cups Vegetable broth
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (optional, for garnish) Fresh parsley
Instructions
Rinse the basmati rice under cold running water until the water runs clear. Drain and set aside.
Rinse the green lentils and yellow split peas thoroughly. Check for any debris or stones and set them aside.
In a medium saucepan, heat the olive oil over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened and translucent.
Add the minced garlic and diced carrot. Cook for another 2 minutes, stirring occasionally.
Stir in the cumin, turmeric, salt, and black pepper. Cook for 30 seconds to bloom the spices.
Add the lentils, split peas, and vegetable broth to the saucepan. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10 minutes.
After 10 minutes, stir in the rinsed and drained rice. Mix well.
Cover the saucepan again and continue to cook on low heat for 20-25 minutes, or until the rice, lentils, and split peas are tender and the liquid is fully absorbed.
Remove the saucepan from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the pilaf with a fork and transfer to a serving dish.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3843 mg | 167% | |
| Total Carbohydrate | 190.0 g | 69% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 25.8 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2954 mg | 63% | |
*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.
