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    You are in: Home / Recipes / Red Lentil Pilaf Recipe
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    Red Lentil Pilaf

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on September 19, 2010

      This is an excellent way to prepare lentils. Super simple, healthy, and great tasting. I used beef broth because I used up all my chicken broth making soup. It was a good substitution. This would make a nice side dish, but I had it for lunch along with a side salad. Thanks for a great recipe.

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    • on October 07, 2009

      This is such a yummy pilaf!!! I really luv the combination of flavours in this dish! The lentils go so well with the other veggies and the garlic and cayenne add a nice touch of heat. I had this as a light lunch using red basil in place of parsley and mixed bell peppers as thats what I had on hand. Mmmmm, is all I can say! :) Ill certainly make it again, cause its so good for you and also super tasty! THANKS SO MUCH for sharing this gem with us, Derf! Made and reviewed for Veg'n'Swap #15 as a recipenap.

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    • on February 17, 2009

      Very good, simple, and healthy. I found that the times listed in this recipe were exactly right, too. Now I just have to make sure I find that smashed garlic clove before I bite into it! :) Thanks for sharing!

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    • on March 17, 2007

      Yumm, this turned out great. I served it as a main dish with a side of steamed veggies. This is perfect for a quick weeknight meal. Only change I made was to use low-sodium veggie broth. Thanks for posting, this is a keeper.

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    Nutritional Facts for Red Lentil Pilaf

    Serving Size: 1 (128 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 104.7
    Calories from Fat 9
    Total Fat 1.0 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 30.3 mg
    Total Carbohydrate 17.6 g
    Dietary Fiber 3.4 g
    Sugars 1.3 g
    Protein 7.7 g

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