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Rice Pilaf with Red Lentils

Prep Time10 mins
Cook Time40 mins
Course: Side Dish, Sides
Cuisine: Mediterranean
Keyword: rice
Servings: 8 servings
  • 1 Cup Long Grain Rice
  • 1/2 cup red lentils
  • 2 TBS Unsalted Butter
  • 2 TBS extra virgin olive oil
  • 1/4 cup onion finely chopped
  • 1/4 cup celery finely chopped
  • 1/4 cup zucchini finely chopped
  • 1/4 cup bell pepper finely chopped
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 2 TBS chopped parsley
  • Kosher salt and fresh ground black pepper to taste
  • 2 1/4 cup vegetable broth


  • Preheat oven to 350F/180C
  • Using a mesh strainer, wash your rice three times, until water is noticeably less cloudy. Set aside
  • Heat large sauté pan over medium high heat. Do not add any oil or butter
  • Add red lentils, and cook, gently sliding the pan around, until lentils begin to toast, about 5 minutes. The color will darken. Do not stop moving, or lentils risk burning.
  • Remove lentils from the pan and set aside
  • Add butter and olive oil to the sauté pan and allow t melt and combine
  • Add diced vegetables and sauté until just beginning to soften
  • Add the coriander, cumin, salt, pepper and parsley and stir to combine
  • Transfer the rice mixture to an 8 x 8 casserole dish
  • Add the vegetable broth and mix together
  • Mostly cover the rice with a piece of parchment paper
  • Tightly cover the whole dish with aluminum foil
  • Place the dish in the preheated oven for 30 minutes.
  • Rice is ready when all the stock is absorbed, and rice is tender