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Vegan Middle Eastern Lentil and Rice Pilaf
Vegan Middle Eastern Lentil and Rice Pilaf

Vegan Middle Eastern Lentil and Rice Pilaf
A hearty and flavorful Middle Eastern-inspired lentil and rice pilaf with spices and vegetables.
Vegan Middle Eastern Lentil and Rice Pilaf
Ingredients:
1
Servings
  • 150
    g
     brown lentils
  • 200
    g
     basmati rice
  • 1
    item
     onion
  • 100
    g
     carrot
  • 1
    item
     red bell pepper
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin powder
  • 1
    tsp
     coriander powder
  • 1
    item
     cinnamon stick
  • 500
    ml
     vegetable broth
  • 20
    g
     parsley
  • 2
    tbsp
     lemon juice
  • 1
    tsp
     salt
Preparation Time: 45 minutes
Vegan Middle Eastern Lentil and Rice Pilaf
Instructions:
  1. Rinse the lentils and rice under cold water.
  2. In a large pot, heat olive oil over medium heat.
  3. Add chopped onion, garlic, carrot, and red bell pepper. Sauté until softened.
  4. Stir in cumin, coriander, and cinnamon stick. Cook for another minute.
  5. Add lentils and rice to the pot. Stir to coat with spices.
  6. Pour in vegetable broth and bring to a boil.
  7. Reduce heat to low, cover, and simmer for about 30 minutes or until lentils and rice are cooked.
  8. Remove from heat and let it sit covered for another 5 minutes.
  9. Fluff with a fork, remove the cinnamon stick, and stir in chopped parsley and lemon juice.
  10. Season with salt to taste before serving.
Nutrition Per Serving 800 g Per 100g
Energy 900 kcal 113 kcal
Protein 30 g 3.8 g
Fibre 20 g 2.5 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 160 g 20.0 g
Fat 25 g 3.1 g
  • 150
    g
     brown lentils
  • 200
    g
     basmati rice
  • 1
    item
     onion
  • 100
    g
     carrot
  • 1
    item
     red bell pepper
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin powder
  • 1
    tsp
     coriander powder
  • 1
    item
     cinnamon stick
  • 500
    ml
     vegetable broth
  • 20
    g
     parsley
  • 2
    tbsp
     lemon juice
  • 1
    tsp
     salt
1
Servings
0

Rinse the lentils and rice under cold water.

In a large pot, heat olive oil over medium heat.

Add chopped onion, garlic, carrot, and red bell pepper. Sauté until softened.

Stir in cumin, coriander, and cinnamon stick. Cook for another minute.

Add lentils and rice to the pot. Stir to coat with spices.

Pour in vegetable broth and bring to a boil.

Reduce heat to low, cover, and simmer for about 30 minutes or until lentils and rice are cooked.

Remove from heat and let it sit covered for another 5 minutes.

Fluff with a fork, remove the cinnamon stick, and stir in chopped parsley and lemon juice.

Season with salt to taste before serving.

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