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Lentil and Rice Pilaf

Christina Schmidhofer
Total time 45 mins
Yield Makes 4 to 6 servings
As a child in Syria, Sal Tompkins loved this meatless pilaf she calls mjadara. Petite French green lentils (also called Le Puy) keep their shape better than brown ones.Prep and cook time: About 45 minutes


  • 1 cup hulled small French green or brown lentils (see note above), sorted of debris and rinsed
  • 1/4 cup olive oil
  • 2 cups finely chopped onions
  • 1 teaspoon minced garlic
  • 3/4 cup long-grain white rice
  • 1 teaspoon salt
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • Yogurt sauce

Nutrition Information

  • calories 320
  • caloriesfromfat 28 %
  • protein 13 g
  • fat 10 g
  • satfat 1.7 g
  • carbohydrate 45 g
  • fiber 4.9 g
  • sodium 517 mg
  • cholesterol 2.3 mg

How to Make It

  1. In a 3-quart pan over high heat, bring lentils and 2 1/2 cups water to a boil. Cover and simmer until tender to bite, 20 to 25 minutes. Drain.

  2. Meanwhile, add oil, onions, and garlic to a 12-inch frying pan over medium heat; stir often until onions are golden, 15 to 18 minutes. Add rice, salt, cumin, and pepper; stir until rice looks opaque, about 3 minutes.

  3. Stir in lentils and 2 more cups water. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice is tender to bite and liquid is absorbed, 13 to 15 minutes. Serve with yogurt sauce.