Rice and Lentil Pilaf

Rice and Lentil Pilaf
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Nutrition Facts

Servings 6

AuthorMyHorioTotal Time1 hrRatingDifficultyBeginner

Rice and lentil pilaf is a simple but hearty dish that can be eaten as a main meal with a dollop of greek yogurt or tzatziki, or as a side dish. I personally love it with a couple of fried eggs.

 1 cup lentils, rinsed
 small carrot, diced (optional)
 small stalk of celery, diced (optional)
 1 bay leaf
 4 ½ cups water
 ½ cup extra virgin olive oil
 1 large onion, diced
 1 cup rice (any rice; I use medium grain)
 3 cups stock (beef, chicken, or vegetable)
 salt and pepper to taste
 1 bunch fresh parsley, chopped
 red pepper flakes (optional)
 ½ cup chopped baby spinach (optional)
1

To make lentil and rice pilaf:
Rinse lentils, and add them to a pot with the diced carrot, celery, and bay leaves.

Sometimes I make this recipe without the carrots, celery and spinach.
Feel free to add or take away ingredients, as it's a very versatile dish.

2

Add enough water to cover lentils 2 to 3 inches (5 to 7cm), and bring to a boil over medium-high heat.

Reduce heat, cover, and simmer for 20 minutes.

3

Drain water, using a strainer. Leave lentils and vegetables in the strainer until you've done the next step.

4

Pour 1/2 cup of extra virgin olive oil into the cooking pot you were just using.
Add the diced onion and cook for 5-8 minutes on medium-low heat, or until the onions are soft.

5

To the onions, add the lentils and vegetables, and stir together.

6

Pour in the stock, as well as the rice, salt, black pepper, and red pepper flakes if using, and bring to a boil.

Reduce heat, cover, and simmer until all the liquid is absorbed, stirring occasionally.

7

Stir in the fresh chopped parsley and spinach, if using, during the last few minutes.

8

Place pilaf in a large serving bowl. Top with a drizzle of olive oil, a tablespoon of fresh chopped parsley, and crumbled feta (optional).

You can also serve this dish with yogurt or tzatziki.

9

See more delicious side dishes here.

Enjoy!

Ingredients

 1 cup lentils, rinsed
 small carrot, diced (optional)
 small stalk of celery, diced (optional)
 1 bay leaf
 4 ½ cups water
 ½ cup extra virgin olive oil
 1 large onion, diced
 1 cup rice (any rice; I use medium grain)
 3 cups stock (beef, chicken, or vegetable)
 salt and pepper to taste
 1 bunch fresh parsley, chopped
 red pepper flakes (optional)
 ½ cup chopped baby spinach (optional)

Directions

1

To make lentil and rice pilaf:
Rinse lentils, and add them to a pot with the diced carrot, celery, and bay leaves.

Sometimes I make this recipe without the carrots, celery and spinach.
Feel free to add or take away ingredients, as it's a very versatile dish.

2

Add enough water to cover lentils 2 to 3 inches (5 to 7cm), and bring to a boil over medium-high heat.

Reduce heat, cover, and simmer for 20 minutes.

3

Drain water, using a strainer. Leave lentils and vegetables in the strainer until you've done the next step.

4

Pour 1/2 cup of extra virgin olive oil into the cooking pot you were just using.
Add the diced onion and cook for 5-8 minutes on medium-low heat, or until the onions are soft.

5

To the onions, add the lentils and vegetables, and stir together.

6

Pour in the stock, as well as the rice, salt, black pepper, and red pepper flakes if using, and bring to a boil.

Reduce heat, cover, and simmer until all the liquid is absorbed, stirring occasionally.

7

Stir in the fresh chopped parsley and spinach, if using, during the last few minutes.

8

Place pilaf in a large serving bowl. Top with a drizzle of olive oil, a tablespoon of fresh chopped parsley, and crumbled feta (optional).

You can also serve this dish with yogurt or tzatziki.

9

See more delicious side dishes here.

Enjoy!

Rice and Lentil Pilaf