Lentil and Rice Pilaf

Lentil and Rice Pilaf is a fragrant and wholesome Moroccan-inspired dish that combines earthy lentils with fluffy rice, enhanced by warm spices and fresh herbs. This vibrant, vegan meal is not only satisfying but also packed with nutrients.

Ingredients

• Brown lentils - 100 grams
• Basmati rice - 150 grams
• Vegetable broth - 500 milliliters
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Bell pepper - 1 medium, diced
• Cumin - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Turmeric - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon - 1, juiced

Steps

1. Rinse the brown lentils under cold water and set aside.
2. In a medium pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic, diced carrot, and bell pepper to the pot and cook for another 3-4 minutes until the vegetables are slightly softened.
4. Stir in the cumin, cinnamon, turmeric, salt, and black pepper, cooking for an additional minute to release the spices' aromas.
5. Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and cover. Simmer for 15 minutes.
6. After 15 minutes, add the basmati rice to the pot, stirring gently to combine. Cover and cook for another 15 minutes, or until the rice is tender and all the liquid is absorbed.
7. Once cooked, remove from heat and let it sit, covered, for an additional 5 minutes.
8. Fluff the pilaf with a fork, stir in the chopped parsley and lemon juice, and serve warm.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein and fiber from lentils, aiding in digestion and satiety.
• Contains a variety of vitamins and minerals from vegetables, promoting overall health.

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