Lentil and rice pilaf. Lenten pilaf with lentils

This pilaf is prepared in Arab countries and is based on two ingredients: rice and lentils. I recommend adding additional chicken fillet or other meat to make the dish more filling. Try it, it’s easy to prepare!
Cooking pilaf with lentils and rice at home. The dish comes from Arab countries; they say that such pilaf is for the poor, so the bare minimum of basic ingredients is used: rice, lentils, onions, salt and water. I suggest adding to the original ingredients a few that are familiar to us, for example: chicken, carrots and herbs to decorate the dish. Good luck!
Number of servings: 5-6
A simple recipe for pilaf with lentils and rice from Arabic cuisine step by step with photos. Easy to prepare at home in 1 hour. Contains only 139 kilocalories.

Preparation time: 17 minutes
Cooking time: 1 hour
Calorie Amount: 139 kilocalories
Number of servings: 9 servings
Occasion: For lunch

Complexity: Simple recipe
National cuisine: Arabic cuisine
Type of dish: Hot dishes, Pilaf

Ingredients for twelve servings
Rice - 1.5 Cups
Onion - 1 piece
Salt - To taste
Lentils - To taste
Chicken fillet - To taste (optional)
Greens - 1 To taste (for decoration)

Step-by-step preparation
Cut the onion into half rings.
Pour a little oil into the multicooker bowl and fry the onion until golden brown, “Baking” mode. Place the onions in a separate bowl; you will need them to serve the dish.
Place the washed lentils in a bowl and add water (for 0.5 cups of lentils - 1 cup of water). Cook in the “Buckwheat” mode until the sound signal.
Add 3.5 cups of water and salt to taste to the finished lentils, mix and add the washed rice. Cook in the “Pilaf” mode until the signal.
Ready!
For variety, you can add chicken fillet, carrots and decorate the dish with herbs. Bon appetit!

What are lentils?

Lentils are an annual cultivated plant that belongs to the legume family. The fruits of this plant - flattened beans of green, brown and red color (depending on the variety) are rich in protein, iron, B vitamins, amino acids, and also contain soluble fiber, which improves digestion. Lentils, as a cultivated plant, have been known since prehistoric times. Its homeland is considered to be South-West Asia. In Hindi it sounds like “dal”, and in Latin it sounds like “lins” (translated as “lens”), due to the similarity of the beans to an optical lens. The culinary traditions of many nations include dishes prepared from this very healthy and no less tasty plant, known in Russia as lentils. The recipe for the main dish made from it, lentil soup, was used in Babylon, Ancient Greece, and Egypt during the times of the Pharaohs. Today, in the global agricultural market, North America, the states located on the Hindustan Peninsula, as well as southern European countries, such as Greece, Spain, Albania, etc., are considered the leaders in growing this legume crop. But in modern Russia it is not so popular. Moreover, in many Russian families it is practically not used, whereas in medieval Rus', dishes prepared from lentils and lentil flour were part of the main diet for all segments of the population. And all thanks to the excellent taste and beneficial qualities that lentils have.

The recipe for vegetarian pilaf with the addition of these beans is very popular, and in terms of its nutritional value this food is no different from meat pilaf. And during the fasting period, the most convenient cold dish is lentil salad.

Recipe for delicious vegetarian pilaf “Lentils with rice”

There are many very tasty vegetarian dishes in world cuisine. Those that are prepared from vegetables and plants rich in proteins (legumes, mushrooms, some grains, nuts) can well replace meat and meat products in our diet. These include recipes with lentils: salads, soups, stews, pates, etc. In addition to all these dishes, there are many pies with lentils as a filling. The pilaf recipe that we present to your attention is very popular in the countries of Southeast Europe and Asia Minor.

Required ingredients:

200 g long grain rice.

200 grams of brown lentils.

2 medium sized onions.

2 small tomatoes.

1 bell pepper.

3-4 tbsp. spoons of ghee or vegetable oil.

Spices: black pepper, red pepper, dried rosemary.

Salt to taste.

Cooking process

Sort the rice and rinse in cold water. Boil the lentils until half cooked (20-30 minutes). Cut the onion into cubes. Pour vegetable oil into the bottom of a deep frying pan and fry the onion, then add diced tomatoes and bell peppers to it, simmer under a closed lid for 5-7 minutes. After this, add rice and lentils to the vegetables. Mix everything well, add spices and pour two glasses of hot water and only then add salt. Reduce heat, close the lid of the pan and wait until the liquid has completely evaporated. Remove from the stove and let rest for 10 minutes, after wrapping the pan with a towel. Before serving, stir and garnish with onion straws and herbs. Here are some delicious and healthy lentils for you. The recipe, as you can see, is not at all complicated, and the taste is “amazing.”

Vegetarian chickpea pilaf or hot rice with chickpeas, lentils and vegetables is one of the options for a delicious hearty vegetarian lunch, rich in plant protein.

Thanks to legumes, this dish turns out to be satisfying. And spices add incredible aroma and taste. In general, this is a winter dish to the core – filling and warming. Are we ready?

Ingredients:

½ cup chickpeas
½ cup green lentils
1 cup rice
2 onions
1 large carrot
4 tbsp. vegetable oil
70 g sauerkraut
3 cloves garlic
2 bay leaves
salt to taste
¼ tsp each ground paprika, turmeric and coriander
pinch of pepper mixture
2 cups vegetable broth (or boiling water)

How to cook pilaf with chickpeas at home:

Turkish peas are not a standard ingredient; many people avoid this type of legume because they don’t know how to use it deliciously. The most common question is how to cook pilaf with chickpeas at home. Indeed, in Uzbek cuisine, chickpeas are often added to rice or soups, and especially to pilaf, no matter whether it is vegetarian or not. It's actually very easy, just follow the instructions.

The chickpeas must first be washed and soaked in cold water for about 8 hours.

Then, after this time, rinse again and boil until tender. It cooks for about 20 minutes.

It is also better to boil green lentils separately from the rice, since during the cooking process the lentils turn the broth dark.

So, while the lentils and chickpeas are cooking, let's get to the vegetables and rice.

Chop the onions.

Pour oil into a cauldron and add onions.

We also chop the carrots, but you can also grate them - whichever you prefer. We throw it to the bow. Fry a little.

After 4 minutes, add the sauerkraut.

This is an optional ingredient, but I, for example, really like the combination in ready-made dishes.

Keep on fire for another 5 minutes.

Rinse the rice until the water becomes clear.

Throw rice into the cauldron. Add all the spices: paprika, a mixture of peppers, coriander and turmeric.

Then bay leaves and garlic cloves (do not brush your teeth!). Salt.

Stir, pour in hot vegetable broth or just boiling water, cover with a lid and cook until almost all of the liquid is absorbed.

Then we lay out the chickpeas that have already been cooked by this time.

And lentils.

Keep it on the fire for another 3 minutes.

That's all, a very aromatic and tasty pilaf with chickpeas, lentils and vegetables is ready!

A bite with a salted tomato is simply delicious.

Bon appetit! Recipe from Tatyana Sh.

1 All products for lean pilaf are available. For lean pilaf, only green or black lentils are suitable. The fact is that red or yellow lentils, thanks to a special method of industrial processing - peeling, usually appear on sale without the shell.
2 Therefore, it is likely that if you take red lentils, mix them with rice and cook according to the recipe, they will boil into porridge while the rice is cooked. Green lentils cook in about the same time as rice, but remain in their shell and do not disintegrate. Therefore, you can immediately mix them together and rinse thoroughly several times in cold water.
3 We prepare the vegetable component for rice from traditional onion and carrot frying. Frying can be done immediately in a thick-walled saucepan, cauldron, or, as in our case, directly in a frying pan.
4 When the carrots and onions are soft, pour the rice and green lentil mixture into the center of the pan.
5 Following the cereal, add the tomatoes in their own juice to the frying pan.
6 Mash the tomatoes a little with a fork, add salt, pepper, turmeric, and cumin. Finely chop a clove of garlic and add it to the spices.
7 Pour hot (!) water into the center of the frying pan, about 2-3 glasses or visually determine the level “two fingers” higher than the level of rice and lentils.
8 Place a washed whole head of garlic (optional) in the center, cover with a lid, and place on the stove over moderate heat for 20 minutes. At this time, do not stir the pilaf and do not perform any actions with a spatula or spoon at all - let it simmer quietly and quietly “gurgle”.
9 After 20-25 minutes, open the lid, sprinkle with herbs and chopped garlic (the remaining clove), leave for another 10 minutes on the turned off stove so that the rice and lentils completely absorb all the remaining liquid.
10 Now you can mix it up! Lenten pilaf with lentils is ready!
11 Serve while the pilaf is still warm, tasty, aromatic - enjoy!