Craving a meal that’s comforting, packed with flavor, and ridiculously easy to clean up? Look no further! This One-Pot Spiced Lentil and Rice Pilaf is your new weeknight hero. We’re talking fragrant basmati rice and hearty red lentils simmered to perfection with aromatic cumin, warm garam masala, and a vibrant burst of fresh mint. It’s a wholesome, satisfying, and completely vegan dish that comes together in under an hour. Paired with a cooling cucumber and tomato raita, it’s a truly unforgettable meal.
Ingredients
• For the Lentil & Rice Pilaf
• 1 tablespoon / 15 ml olive oil
• 1/2 cup / 75 g chopped onion
• 2 cloves garlic, minced
• 1 teaspoon / 5 ml cumin seeds, crushed
• 1/2 teaspoon / 2.5 ml salt
• 1/8 teaspoon / 0.6 ml cayenne pepper
• 1 1/3 cups / 265 g uncooked basmati or long-grain rice
• 2 14-ounce cans / 800 ml vegetable broth
• 1/2 cup / 120 ml water
• 1 cup / 150 g frozen peas
• 1/2 cup / 100 g dry red lentils, rinsed
• 1/4 cup / 10 g snipped fresh mint
• 1 teaspoon / 5 ml garam masala
• For the Vegan Yogurt Raita
• 2/3 cup / 160 g plain unsweetened vegan yogurt
• 3/4 cup / 110 g seeded, chopped cucumber
• 1/2 cup / 90 g seeded, chopped tomato
• 1 tablespoon / 2.5 g snipped fresh mint
• 1/8 teaspoon / 0.6 ml salt
• Dash of ground black pepper
Instructions
1. Heat the olive oil in a 4-quart Dutch oven or large pot over medium heat. Add the onion, garlic, crushed cumin seeds, salt, and cayenne pepper. Cook and stir for 2 minutes until fragrant.
2. Add the rice to the pot; cook and stir for 1 minute more to lightly toast the grains. Remove from heat.
3. Carefully pour in the vegetable broth and water. Return the pot to the heat and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
4. Stir in the rinsed lentils and frozen peas. Return the mixture to a boil, then reduce the heat again. Cover and simmer for 8 to 10 minutes, or until the lentils are just tender and the liquid has been absorbed.
5. Remove the pot from the heat and stir in the fresh mint and garam masala. Cover and let stand for 5 minutes to allow the flavors to meld.
6. While the pilaf is standing, prepare the raita. In a medium bowl, combine the vegan yogurt, cucumber, tomato, mint, salt, and a dash of pepper. Stir to combine. Serve the pilaf warm with a generous dollop of the vegan raita.
Nutritional Information
• PER SERVING (PILAF ONLY): 274 calories, 3 g total fat (1 g saturated fat), 0 mg cholesterol, 815 mg sodium, 51 g carbohydrate, 4 g fiber, 10 g protein.
Pro Tips
• For fluffier, more distinct grains, rinse your basmati rice in cool water until the water runs clear before adding it to the pot.
• Toasting the cumin seeds and rice in oil is a crucial step that deepens their flavor and adds a wonderful nutty aroma to the final dish. Don’t skip it!
• Feel free to add other vegetables. A handful of fresh spinach stirred in with the mint or some diced carrots added with the onion are delicious additions.
• This pilaf is fantastic for meal prep. It stores well in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
FAQ
Q: Is this lentil and rice pilaf a good source of protein
A: Yes, this dish is an excellent source of plant-based protein. The combination of red lentils and basmati rice creates a complete protein, providing all the essential amino acids your body needs. Each serving contains approximately 10 grams of protein, making it a satisfying and nutritious vegetarian meal.
Q: Can I use a different type of lentil or rice for this pilaf
A: Absolutely. While red lentils cook quickly and work best, you can substitute brown or green lentils, but you will need to increase the simmering time before adding the rice. For the rice, any long-grain white rice works well. If you use brown rice, you’ll need to significantly increase the liquid and initial cooking time.
Q: How should I store and reheat this vegetarian pilaf
A: This pilaf is perfect for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. For best results, reheat it in a pan over medium-low heat with a splash of water or vegetable broth to prevent it from drying out. You can also microwave it. Store the vegan raita separately and add it just before serving.
Q: What other vegetables can I add to this meatless pilaf
A: This recipe is very versatile. You can add diced carrots or celery with the onion at the beginning of cooking. A handful of fresh spinach or chopped kale can be stirred in with the mint at the end to wilt. You could also add cauliflower florets or diced sweet potato along with the lentils for extra nutrients and texture.
