Lentil Pilaf is a simple, hearty rice dish made with lentils, rice, onions, and warm spices. It is closely related to dishes such as mujadara, but the term “lentil pilaf” usually emphasizes the fluffy rice-and-lentil combination rather than the darker, heavily caramelized onion style.

Ingredients

  • 1 cup basmati or long-grain rice
  • ½ cup brown or green lentils
  • 1 large onion, finely sliced
  • 2–3 tbsp olive oil or butter
  • 2 cups water or vegetable stock
  • 1 tsp cumin
  • ½ tsp ground coriander
  • ½ tsp black pepper
  • 1 tsp salt, or to taste
  • 1 small cinnamon stick, optional
  • 1 bay leaf, optional
  • 2 tbsp chopped parsley
  • Fried or caramelized onions, for topping

Method

1. Cook the lentils

Rinse the lentils and place them in a saucepan with plenty of water. Simmer for about 20–25 minutes, until tender but still firm.

Drain and set aside.

2. Prepare the onions

Heat olive oil in a heavy-bottomed pot. Add the sliced onion and cook slowly until golden brown.

For a richer pilaf, continue cooking until the onions become deeply caramelized. Remove some onions and reserve them for serving.

3. Toast the rice

Add the rinsed and drained rice to the pot.

Stir gently for 2–3 minutes, allowing the rice to become coated with the onion-infused oil.

Add cumin, coriander, black pepper and salt.

4. Add lentils and liquid

Add the cooked lentils and gently mix.

Pour in the water or vegetable stock. Add the cinnamon stick and bay leaf if using.

Bring to a boil.

5. Cook the pilaf

Reduce the heat to very low and cover the pot tightly.

Cook for approximately 15 minutes, or until the rice has absorbed the liquid and is tender.

Turn off the heat and leave the pot covered for another 10 minutes.

6. Fluff and serve

Remove the cinnamon stick and bay leaf.

Fluff the rice and lentils gently with a fork.

Top with the reserved caramelized onions and fresh parsley.

Serving Ideas

Lentil Pilaf works especially well with:

  • Plain yogurt or garlic yogurt
  • Cucumber and tomato salad
  • Pickled vegetables
  • Fresh parsley and mint
  • Lemon wedges
  • Roasted vegetables

The Secret to Good Lentil Pilaf

The most important thing is texture. The lentils should be tender but intact, while the rice should remain fluffy rather than sticky.

For an especially flavorful version, slowly caramelize the onions and cook the rice in vegetable stock. The onions provide sweetness, the lentils add earthiness and protein, and the rice brings everything together into a satisfying one-pot meal.