Lentils has always been my favorite bean. And when I was just embarking on my plant-based journey, I met a sweet neighbor from Armenia that first introduced me to lentil pilafs. There are so many, it’s hard to choose from. I started out with adding carmelized onions with some crushed rosemary and basil. That’s how my neighbor made it. But since then, I have branched out, adding more vegetables to my pilafs and sometimes a little nuts as well.
This pilaf is definitely a holiday meal with a delicious blend of fruits and vegetables. I love adding some chopped dried apricots in there. It gives it a lovely color along with just-enough sweetness to surprise you! Another delight is what I call the 3 C’s seasoning blend–coriander, cardamom and cumin. All together, they give what I think is a Middle Eastern flavor to the whole dish.
For a variation, you could replace the lentils with the same amount of garbanzos. Both beans are used in the Middle East. I like to experiment with using other dried fruits, such as raisins, dates or figs. And I always make my Lentil Pilaf with fresh flat-leaf parsley. You can swap it with dried parsley in a pinch but I infinitely prefer the fresh. Feel free to add more, if you like the flavor difference.
Lentil Pilaf
Ingredients
- 1/3 cup roasted almonds
- 1 medium onion diced
- 1 carrot diced
- 1 green pepper diced
- 3 cloves garlic finely chopped
- 1 tsp cumin
- 2 tsp coriander
- 1 tsp cardamom
- 1 cup cooked brown rice
- ¾ cup cooked brown lentils
- 1/3 cup dried apricots chopped
- 1 ½ cups low-sodium vegetable broth
- 1 ½ tsp salt or salt substitute
- 1 T parsley chopped
- 1 T lemon juice
Instructions
- HOW TO ROAST THE ALMONDS--Preheat the oven to 350 degrees. Spread the nuts in a single layer on a parchment lined baking sheet. Bake for 3-4 minutes. Shake pan to stir the almonds. Check every minute until they are golden brown. Remove from oven and pour on a plate where they can cool in a single layer. If left on the baking sheet, they will continue to brown. They will do the same if left in a pile.
- HOW TO MAKE THE PILAF--Saute’ diced onion over medium heat, using a few tablespoons of vegetable broth. Add the carrots and peppers and cook for 5 minutes, stirring occasionally. Add the garlic, cumin, coriander and cardamom. Cook, stirring, for a minute. Add the rice and stir to coat the grains with the onion and seasonings. Add the lentils, apricots, vegetable broth, and salt. Bring all to a boil. Cover with a lid, reduce the heat to low, then cook for about 20 minutes without lifting the lid. Fluff the rice with a fork and gently stir in the almonds, parsley and lemon juice.
- NOTE: Preparation time is 15 minutes after cooking the rice.
4 Comments