Lentil Pilaf

READY IN: 40mins
Recipe by Irmgard

Courtesy of the Vegetarian Times.

Top Review by Zaccaria

Wonderful! I did add salt and pepper, omitted the black beans and doubled the lentils. That is all I did differently. Went perfect with Spicy Mushroom Ratatouille #107014 a bit of greens and baguette. Thank you for posting! New Note: I wanted to add that the leftovers made wonderful stuffed bell peppers the next day. I added a little tomato and artichoke hearts. I had mine warm, my daughter liked hers cold, more like a salad.

Ingredients Nutrition

Directions

  1. In a large non-stick skillet, bring the wine to a boil over medium-high heat.
  2. Add the garlic, onions, carrots, celery, rice and lentils.
  3. Cook, stirring often, for 2 minutes.
  4. Add the black beans, basil, cumin, curry powder, hot pepper sauce and bay leaf.
  5. Cook, stirring often, for 2 minutes.
  6. Add the stock and bring to a boil.
  7. Cover and simmer for about 15 minutes or until the lentils and rice are tender.
  8. Remove and discard the bay leaf.
  9. Season with soy sauce to taste.

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