Spiced Lebanese Lentil and Rice Pilaf with Charred Onions
This vibrant, aromatic dish marries the earthy flavors of lentils and fragrant spices with the comforting texture of fluffy rice, all beautifully complemented by the sweetness of charred onions. A staple in Lebanese cuisine, this pilaf not only makes for a hearty weeknight meal but also impresses guests at dinner parties. The addition of fresh tomatoes and cucumbers lends a refreshing crunch, while a dollop of creamy plain yogurt adds a soothing richness. Perfect for vegans when yogurt is omitted, this recipe showcases the depth and creativity of meatless cooking and is sure to be a hit on any table.
4
Servings
N/A
Calories
14
Ingredients
Ingredients
olive oil
4 tablespoons (divided)
medium onion
1 (chopped)
garlic cloves
3 (minced)
ground cumin
2 teaspoons
ground cinnamon
3/4 teaspoon
ground allspice
1/2 teaspoon
vegetable broth
2 (14 ounce) cans
dried lentils
3/4 cup (rinsed and picked over)
long-grain white rice
3/4 cup
large onions
2 (sliced)
tomatoes
3 (quartered lengthwise)
cucumber
1 (peeled and cut into rounds)
plain yogurt
to taste
fresh mint
chopped (for garnish)
Instructions
1
In a large saucepan, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
2
Add the chopped onion and sauté for about 4 minutes, or until softened.
3
Stir in the minced garlic, ground cumin, cinnamon, and allspice. Cook for an additional minute until fragrant.
4
Pour in the vegetable broth and add the rinsed lentils. Bring the mixture to a boil.
5
Once boiling, reduce the heat to medium-low, cover, and let simmer for 10 minutes.
6
Carefully stir in the rice, return to a boil, then cover and reduce heat to medium-low. Cook for another 15 minutes or until the liquid is absorbed and both lentils and rice are tender.
7
While the pilaf is cooking, in a separate heavy skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat.
8
Add the sliced onions and sauté for approximately 20 minutes, stirring occasionally, until they are soft and beginning to blacken.
9
Once cooked, season the pilaf with salt and pepper to taste.
10
To serve, spoon the pilaf onto plates and top generously with the charred onions.
11
Arrange the quartered tomatoes and cucumber rounds alongside the pilaf.
12
Add a dollop of plain yogurt on top and sprinkle with fresh chopped mint for garnish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Spiced Lebanese Lentil and Rice Pilaf with Charred Onions.
How many servings does this recipe provide?
This recipe provides 4 servings.
Is this recipe suitable for vegans?
Yes, it is suitable for vegans if the plain yogurt is omitted.
What are the main spices used in this pilaf?
The main spices are ground cumin, ground cinnamon, and ground allspice.
What type of lentils should be used?
The recipe calls for dried lentils that have been rinsed and picked over.
What kind of rice is recommended?
Long-grain white rice is recommended for this recipe.
How much olive oil is needed in total?
A total of 4 tablespoons of olive oil is used, divided into two parts.
What liquid is used to cook the lentils and rice?
The recipe uses two 14-ounce cans of vegetable broth.
How long does it take to char the onions?
It takes approximately 20 minutes to sauté the sliced onions until they are soft and beginning to blacken.
What fresh vegetables are served alongside the pilaf?
The pilaf is served with quartered tomatoes and cucumber rounds.
How many garlic cloves are required?
This recipe requires 3 minced garlic cloves.
When do you add the rice to the pot?
The rice is added after the lentils have simmered in the broth for 10 minutes.
How long does the rice cook?
The rice cooks for another 15 minutes once added to the lentil mixture.
What is the total ingredient count for this recipe?
There are 14 ingredients in this recipe.
What garnish is used for this dish?
The dish is garnished with a dollop of plain yogurt and fresh chopped mint.
How should the tomatoes be prepared?
The tomatoes should be quartered lengthwise.
How should the cucumber be prepared?
The cucumber should be peeled and cut into rounds.
What heat setting is used to simmer the pilaf?
The pilaf should be simmered on medium-low heat.
How many onions are needed for the entire recipe?
You need one medium onion for the pilaf and two large onions for the charred topping.
What type of cuisine does this dish belong to?
This dish is a staple of Lebanese and Mediterranean cuisine.
How much ground cumin is used?
The recipe uses 2 teaspoons of ground cumin.
How much ground cinnamon is required?
The recipe requires 3/4 teaspoon of ground cinnamon.
When should you season the pilaf with salt and pepper?
Season the pilaf with salt and pepper to taste once it has finished cooking.
How long do you sauté the chopped onion at the start?
The chopped onion is sautéed for about 4 minutes until softened.
How do you know when the pilaf is done?
The pilaf is done when the liquid is absorbed and both the lentils and rice are tender.
Can this be considered a one-dish meal?
Yes, it is tagged as a one-dish meal and provides a hearty, complete serving.
What provides the sweetness in the dish?
The sweetness comes from the caramelized, charred onions served on top.
How much ground allspice is included?
The recipe includes 1/2 teaspoon of ground allspice.
Is the cucumber peeled or unpeeled?
The instructions specify that the cucumber should be peeled.
What is the serving size for this recipe?
The recipe makes 4 servings, though the specific serving weight is not provided.