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    You are in: Home / Recipes / Lentil and Rice Pilaf Recipe
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    Lentil and Rice Pilaf

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    internetnut's Note:

    I got this recipe from Cornell Cooperative Extension. I helped make this at cooking on a budget cooking class. This was the first time I cooked with or tried lentils. I thought this was so good tasting and very easy to make.

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    Units: US | Metric


    1. 1
      Rinse lentils. If possible, soak in warm water for at least 2 hours. Drain and set aside. If you don't soak the lentils, they may need more water and take longer to cook.
    2. 2
      Heat the oil in a large saucepan over medium-high heat. Add the onions, and saute until golden brown about 10-15 minutes. Set aside 1 cup of the sauteed onions for garnish. Add the rice to the onions and saute until well coated with oil, about 1 minute.
    3. 3
      Add lentils, water, salt, pepper, spices and bay leaf. Bring to a boil, reduce heat and cook covered over low heat for 20 minutes.
    4. 4
      Remove from heat and let stand for 5 minutes. Remove bay leaf. Fluff lentils with a fork. Serve on a large platter and scatter the remaining 1 cup of sauteed onions on top. Garnish with non-fat yogurt if desired. Be sure to taste for seasoning.

    Ratings & Reviews:


    Nutritional Facts for Lentil and Rice Pilaf

    Serving Size: 1 (369 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 430.4
    Calories from Fat 70
    Total Fat 7.8 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 589.4 mg
    Total Carbohydrate 73.2 g
    Dietary Fiber 16.1 g
    Sugars 3.3 g
    Protein 16.1 g

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