Best Lentil Pilaf Recipes

HERBED BULGUR-LENTIL PILAF

Steps:

• Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.
• Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.

LENTIL-AND-RICE PILAF

Steps:

• In a 10-inch skillet, heat olive oil over medium heat. Add onions; reduce heat to medium-low. Cook, stirring occasionally, until onions are golden and caramelized, 35 to 40 minutes. Season with coarse salt and ground pepper.
• Meanwhile, in a 3-quart saucepan, bring 5 cups water to a boil. Stir in brown lentils; reduce heat to a simmer. Cook until tender, 10 to 12 minutes. Drain; rinse pan.
• Return lentils to pan; add long-grain rice and vegetable broth. Bring to a boil; reduce to a simmer. Cook until rice is tender and has absorbed liquid, 10 to 12 minutes. Season with salt and pepper. Scatter onions on pilaf.

RICE, LENTIL, AND SPINACH PILAF

Steps:

• Place lentils in saucepan and cover with cold water.
• Bring to boil, reduce heat and cover.
• Simmer for 25 to 40 minutes, until tender but not mushy; drain and set aside.
• Meanwhile, bring the rice and 2 cups of water to a boil.
• Reduce heat and simmer rice about 20 minutes, covered, until all liquid is absorbed; set aside.
• Bring the vegetable stock to a boil in a saucepan.
• Add onions and simmer until tender and translucent, approx 10 minutes.
• Add the garlic, celery, cumin and cinnamon and simmer for 5 minutes longer.
• Add the lentils and lemon zest (and tomatoes, if desired); heat through.
• Add the greens; cook and stir until tender.
• Fold the lentil and greens mixture into the rice.
• Season with salt and pepper.
• Note: You may make this ahead of time and place in a baking pan, cover with foil, and warm in the oven for 15 to 20 minutes.

QUINOA AND LENTIL PILAF

Steps:

• Heat 1 tablespoon of the olive oil over medium-low heat in a large nonstick skillet and add onion. Cook, stirring, until tender and just beginning to color, 5 to 8 minutes. Add a generous pinch of salt and garlic and continue to cook, stirring, until garlic is fragrant, another 30 seconds to a minute. Add remaining oil and stir in quinoa and lentils. Add herbs and pepper, stir together, taste and adjust salt. Remove from heat and serve, adding a squeeze of lemon to each serving.

RICE AND LENTIL PILAF - INDIAN STYLE

Steps:

• Heat 2 tablespoons vegetable oil in a saucepan over medium heat. Add the cinnamon stick, cardamom pods, bay leaf, coriander seeds, cumin seeds, chiles, and cloves and then cook for about a minute while stirring, until the spices become fragrant. Take the spices out of the pot and reserve. Turn the heat down to med-low and add the onion to the pan. Cook for approximately 10 minutes, stirring once and a while, and then take the pot off the heat and set aside.
• Rinse the rice in a colander. Once the rice is rinsed and drained, add it to the onion in the saucepan and put in the reserved spices and add the turmeric and cook over med-heat, stirring, for about 1 minute.
• Add in 1 1/2 C water and 1/2 t salt to the mixture and bring it all to a boil over high heat. Cover the pan with a paper towel and then the lid. Let this simmer this way, over low heat, for approx.20 minutes, or until all the liquid has been soaked up. Take the pan off of the heat and set aside, leaving it covered, for approximately 15 minutes.
• Meanwhile, combine the lentils, 2 C water and 1/2 t salt in a different saucepan and bring it to a boil over high heat. Then put a lif on it and simmer, over low heat. for approximately 25 minutes (until the lentils get tender).
• Now, heat the remaining 2 T vegetable oil, over medium heat, in a large nonstick skillet. Add in the potatoes and cook for approx 10 or 12 minutes, until the potatoes get a bit browned (stirring occasionally). Take the heat down to low and cook for about 5 minutes more. Then you can add the carrots to the potatoes and cook for 3 more minutes, or just until both are tender.
• Next, you can fluff the rice with a fork and take out the bay leaf, cardamom pods, cinnamon sticks, cloves and chiles. Then drain your lentils and stir them into the rice along with the potato mixture. Add salt and pepper to taste and enjoy.

BULGUR WHEAT AND LENTIL PILAF

Steps:

• Wash and pick over the lentils. Place them in a saucepan with the water, bring to a boil, lower the heat and simmer for 10 minutes. Drain the lentils immediately and set them aside.
• Put the chicken stock in the saucepan, bring to a boil, add the bulgur wheat, salt and drained lentils and bring to a boil again. Lower the heat and simmer, covered, for 20 minutes, or until the liquid is absorbed.
• Meanwhile, heat the olive oil over low heat in a large, preheated skillet. Add the chopped onion and cook, stirring often, for about 20 minutes, or until golden brown. Add the bulgur-lentil mixture to the skillet and toss gently to combine. Season to taste with salt and pepper. Serve with a green salad.

LEBANESE LENTIL-AND-RICE PILAF WITH BLACKENED ONIONS

Steps:

• Heat 2 tablespoons oil in large saucepan over medium-high heat. Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes. Add broth and lentils; bring to boil. Reduce heat to medium-low and simmer, covered, 10 minutes. Stir in rice; return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
• Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
• Season pilaf to taste with salt and pepper. Transfer to plates; top with blackened onions. Place tomatoes and cucumber alongside. Top pilaf with dollop of yogurt. Sprinkle with mint.

LENTIL WHITE BEAN PILAF

Steps:

• Cook the lentils, barley, quinoa and rice according to package directions; set aside., In a Dutch oven, saute the mushrooms, carrots, celery and onion in butter until tender. Add garlic and rosemary; cook 1 minute longer. Add broth, salt and pepper, stirring to loosen browned bits from pan. Stir in beans and the cooked lentils, barley, quinoa and rice; heat through.

BULGUR AND GREEN LENTIL PILAF

Steps:

• Bring first 3 ingredients to boil in large saucepan over medium-high heat. Partially cover pan, reduce heat to low, and simmer until lentils are almost tender, about 15 minutes. Mix in bulgur, salt, and spices. Cover; simmer until water is absorbed, about 10 minutes longer. Season with pepper. Discard bay leaves. Serve topped with almonds and reserved onions.

LENTIL PILAF

Steps:

• Clean the lentils with fresh cold water to avoid foaming when cooking.
• Mix 2 cups of lentils with the 8 cups of water and 1 tablespoon of salt.
• Heat on high, uncovered for approximately 30 minutes, mixing slightly every 10 minutes, removing any foam that may have come up.
• After the lentils turn tender and soft (not melted), make sure there is only about 2 cups of water remaining (add or remove water).
• Add the half cup of rice. Cook for 10 mins at medium fire.
• Simultaneously with the rice, fry the chopped cup of onion in the olive oil and vegetable oil until golden brown (should be about 10 minutes).
• After the 10 minutes pass, slowly pour the oil and onion over the lentils and rice. Lower the heat to Low, and let it lay for 10 minutes (do NOT mix).
• After the 10 minutes pass, add the quarter cup of vinegar and mix everything.
• Cover with a thick clean kitchen towel and leave covered for about 10 minutes.
• After the 15 minutes pass, you should have a thick pilaf of lentils and rice, with onions showing up here and there.

RED LENTIL PILAF

Steps:

• Combine the veggies in a heavy frying pan.
• Cook for about 5 minutes over low heat, stirring constantly, until the green onion wilts Add the lentils, chicken broth, and garlic.
• Stir.
• Bring to a boil over medium heat, then lower the heat, cover and simmer for 10 minutes.
• Stir in the cayenne pepper and parsley.
• Take care not to overcook, the lentils should have a crunch.

CARAMELIZED ONION AND LENTIL PILAF

Steps:

• In a large heavy-based saucepan, heat ghee over medium heat. Add onion slices, and sauté until softened and deep golden brown. Remove half the onions and set aside.
• Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves. Add salt, and season with black pepper to taste.
• Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water. Drain, then add to pan. Add 4 cups water, raise heat, and bring to a boil. Cover, reduce heat to very low, and cook for 15 to 20 minutes. Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes.
• To serve, fluff pilaf with a fork, and transfer to a serving bowl. Garnish with reserved onions.

CHICKEN WITH KALE AND FREEKEH-LENTIL PILAF

Steps:

• For vinaigrette:
• Stir cumin in a small dry skillet over medium heat until toasted, about 2 minutes. Remove from heat; add vinegar and garlic. Let stand for 30 seconds. Transfer to a blender; add oil and next 3 ingredients. Purée. Season with salt.
• For pilaf and chicken:
• Heat 2 tablespoons oil in a large heavy nonstick skillet over medium heat. Season chicken with salt. Working in 2 batches and adding 1 tablespoon oil between batches, cook chicken in single layers until browned on both sides and just cooked through, 2-3 minutes per side. Transfer to a plate and tent with foil to keep warm.
• Remove pan from heat; add 1/4 cup water. Stir, scraping up browned bits. Whisk in 1/4 cup vinaigrette. Scrape sauce into a bowl.
• Melt butter with 1 tablespoon oil in same skillet over medium-low heat. Add garlic and cook until just beginning to brown, 1-2 minutes. Discard garlic. Working in 3 batches and adding more oil as needed, add kale to skillet and toss until wilted, 1-2 minutes per batch. Transfer to a large bowl. Season lightly with salt. Cover to keep warm.
• Add freekeh and lentils to same skillet. Increase heat; stir until warm, 2-3 minutes.
• Spoon pilaf onto plates. Top with chicken. Whisk juices from plate with chicken into sauce; drizzle over chicken and pilaf. Top with kale.

MICROWAVE SPANISH RICE AND LENTIL PILAF

Steps:

• Combine (drained) lentils, rice, tomatoes, stock, basil, cinnamon and sugar in microwave-safe casserole dish.
• Cover and microwave on HIGH (100%) 8-10 minutes. Continue cooking on MED (50%) 40-45 minutes until rice is tender and fluffy.
• Let stand covered for 5 minutes, sprinkle with your choice of cheese.

LEBANESE LENTIL/RICE PILAF WITH BLACKENED ONIONS

Steps:

• Heat 2 tablespoons oil in large saucepan over medium-high heat.
• Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes.
• Add broth and lentils; bring to boil.
• Reduce heat to medium-low and simmer, covered, 10 minutes.
• Stir in rice; return to boil.
• Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
• Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
• Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
• Season pilaf to taste with salt and pepper.
• Transfer to plates; top with blackened onions.
• Place tomatoes and cucumber alongside.
• Top pilaf with dollop of yogurt.
• Sprinkle with mint.

BULGUR & LENTIL PILAF

Steps:

• Rinse the lentils& put in a pot with enough broth to cover.
• Add bay leaf, bring to a boil& keep covered.
• Turn off heat& let stand for 30 minutes.
• While the lentils are soaking, melt margarine in a heavy pot.
• Add chopped onion, salt& pepper.
• Saute till onions are tender& transparent.
• When onions are ready, keep heat at medium, stir in bulgur& continue stirring till all the margarine is absorbed.
• Lower heat to a simmer& add the rest of the broth& lentils in their broth.
• Bring to a boil, reduce heat again, cover tightly& simmer till all the liquid has been absorbed.
• Add more liquid till the bulgur& lentils are cooked.
• Remove bay leaf& serve.

BULGUR LENTIL PILAF WITH TAHINI-HERB SAUCE

Steps:

• For the pilaf: Bring the water and lentils to a boil in a medium saucepan. Adjust the heat to a simmer, cover and cook for 15 minutes. Meanwhile, fry the onions in the olive oil over medium heat until well browned, about 12 minutes. Season with salt and pepper, to taste. Add the onions, bulgur, 1 1/2 teaspoons salt to the pan with the lentils, bring to a full simmer, and then cook covered for 5 minutes. Remove from the heat and let stand for an additional 15 minutes. Transfer pilaf to a platter and top with the tomato and herbs. Serve drizzled with the Tahini-herb sauce.
• Puree all the ingredients in a blender or a mini food processor to make a pale green sauce. (This can be made ahead and kept in the refrigerator for up to 4 days.) Note: This sauce is also great used as a dip, spread, or salad dressing.

LENTIL AND BULGUR PILAF WITH GREEN AND YELLOW SQUASH

Steps:

• In a large saucepan, mix together the broth, lentils, onion bay leaf, salt allspice and pepper and bring to boil over medium heat. Reduce to low, cover and simmer 10 minutes.
• Add bulgur and simmer and cook an adidtional 25 minutes until the lentils and bulgur are tender.
• Remove from heat and stir in the lemon juice.
• Meanwhile, in a nonstick skillet, heat oil over medium heat. Add zucchini and squash and cook 2 minutes. Add garlic and lemon zest and cook an additional 3 minutes until the squash are tender.
• Stir in parsley and cilantro. Taste and season with salt and pepper as desired.
• Mix the squah into the bulgur and lentil pilaf.
• Serve hot with lemon wedges.

BARLEY AND RED LENTIL PILAF

Steps:

• Heat oil in large pot and add mustard seeds.
• Cook 60 seconds or till they start to pop.
• Add onions and garlic - cook till soft.
• Stir in ground coriander and turmeric - cook one minute more.
• Add barley and stir till well coated.
• Add stock, bring to the boil.
• Simmer on low for 25 minutes, stir occassionally.
• Add red lentils and simmer for another 20 minutes.
• Add cauliflower and peas and cook about 10 minutes till vegetables are tender and nearly all liquid is absorbed.
• Fluff the grains with a fork.
• Stir through coriander and season to taste.

MDARDARA (LENTIL AND RICE PILAF)

Steps:

• Soak rice in hot water (not the 5 cups above--separate water) for 15 minutes, drain.
• Stir fry onions in oil until golden brown, set aside to crisp and drain.
• In the same pot, reserve 1 tbsp of the oil add water and lentils, and boil until lentils are tender, but still a little firm.
• Add the rice, salt and pepper.
• Bring to a boil again.
• Lower the heat and simmer until the water is absorbed.
• Serve hot or cold.