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Lentil and Rice Pilaf





Yields
Makes 4 to 6 servings



Total Time
45 mins

As a child in Syria, Sal Tompkins loved this meatless pilaf she calls mjadara. Petite French green lentils (also called Le Puy) keep their shape better than brown ones.

Prep and cook time: About 45 minutes

Lentil and Rice Pilaf




Christina Schmidhofer
 1 cup hulled small French green or brown lentils (see note above), sorted of debris and rinsed
 1/4 cup olive oil
 2 cups finely chopped onions
 1 teaspoon minced garlic
 3/4 cup long-grain white rice
 1 teaspoon salt
 3/4 teaspoon ground cumin
 1/2 teaspoon pepper
  Yogurt sauce
Step 1
1

In a 3-quart pan over high heat, bring lentils and 2 1/2 cups water to a boil. Cover and simmer until tender to bite, 20 to 25 minutes. Drain.

Step 2
2

Meanwhile, add oil, onions, and garlic to a 12-inch frying pan over medium heat; stir often until onions are golden, 15 to 18 minutes. Add rice, salt, cumin, and pepper; stir until rice looks opaque, about 3 minutes.

Step 3
3

Stir in lentils and 2 more cups water. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice is tender to bite and liquid is absorbed, 13 to 15 minutes. Serve with yogurt sauce.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories320
% Daily Value *
Total Fat 10g13%

Saturated Fat 1.7g9%
Cholesterol 2.3mg1%
Sodium 517mg23%
Total Carbohydrate 45g17%

Dietary Fiber 4.9g18%
Protein 13g

* The % Daily Value (DV) 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.