Lentil and Rice Pilaf
Inspired by the Lebanese Mujadara, this lentil and rice pilaf is cozy, comforting, and super easy to make— it's perfect as a simple main or a delicious side dish.
Ingredients
- 1 cup of brown lentils dried
- 1 cup of basmati rice
- 2 tablespoons of olive oil
- 2 onions small, in julienne
- 3 garlic cloves minced
- 1 teaspoon of cumin
- 1 teaspoon of ground coriander seeds
- 1 teaspoon of paprika
- 1/4 teaspoon of cinnamon
- 1/2 cup of tomato purée
- 1 teaspoon of salt
- 1 and 1/2 cups of water
- 40 grams of fresh parsley finely chopped
- 1/2 a lemon's juice
- 1/2 teaspoon of ground black pepper
Instructions
- Rinse and soak brown lentils for about 4 hours. Then, rinse and soak basmati rice for 30 minutes.
- Drain the lentils and cook them in a pot with water for about 10 minutes on low heat (5 minutes simmering, they should only be partially cooked). Drain and set aside.
- Sauté onions in olive oil until golden, then add garlic and cook until soft and golden.
- Stir in cumin, ground coriander seeds, paprika, and cinnamon. Cook for 1-2 minutes, then add tomato purée and salt. Stir and let the sauce simmer until it thickens.
- Add the drained rice and lentils to the pan. Pour in 1 and 1/2 cups of water. When it starts to simmer, lower the heat and let it cook for 15 minutes with the pan covered.
- Turn off the heat and let the pilaf rest for 10 minutes. Gently stir to separate the rice afterward.
- Garnish with fresh parsley, a squeeze of lemon juice, and a sprinkle of black pepper. Give it one final stir, then serve and enjoy!
Video
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