Rice Pilaf With Lentils and Split Peas

READY IN: 30mins
Pam C.
Recipe by Barb 3663

Split peas were on sale and I love rice pilaf.

Top Review by Shazzie

I'm in love with this dish! So fragrant and tasty. Great as a side or as a full vegetarian meal. I doubled the recipe and added slightly more peas and lentils to the brown rice ratio. I used homemade chicken stock and whole spices where I could such as cinnamon and coriander. Once cooked, I added chia seeds (because I try to get the wonderful benefits of chia into everything). This tastes somewhat like a lovely, spicy (but not "hot") beryani. I would imagine you could add chicken if you wanted to make a chicken beryani-like full meal. Thank you so much, Barb, for this recipe - a new, healthy addition to my definite keepers! :)

Ingredients Nutrition


  1. Spray a heavy, wide pan with a tight-fitting lid with non-stick cooking spray. Add onion, garlic and salt. Sweat until aromatic, stirring constantly.
  2. Add rice and stir to coat. Continue stirring until rice smells nutty.
  3. Add water, sesame oil, bouilion cubes, lentils, peas, spices and bay leaf. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Remove from heat and let stand 5 to 10 minutes.
  4. Remove Bay leaf.
  5. Fluff with a fork, Mix in pine nuts and celery. Serve.

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