This recipe for Lentil and Rice Pilaf features the versatile brown lentil and pairs it with savory herbs, spices, and densely nutritious Kale. If Kale is unavailable, you can substitute another leafy green such as Swiss Chard.
This recipe also meets the strictest fasting restrictions because it does not contain any oil, meat, or dairy.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Yield: 6 - 8 servings
- 2 cups dried brown lentils, rinsed and picked over
- 1 large onion, minced finely
- 1 small bunch green onions, minced (incl 2 inches green)
- 1 small bunch Kale, rinsed and chopped (you can substitute Chard)
- 2 cloves garlic, finely minced
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1 bay leaf
- 4 cups vegetable broth or stock
- 4 cups water
- 1 cup extra long grain rice
- 3 tbsp. tomato paste
- Salt and freshly ground black pepper to taste
Add the lentils to a soup pot with enough water to cover them by about 2 inches. Bring the water to a boil and boil uncovered for approximately 20 minutes.
Drain and rinse the lentils and discard water. Be sure to rinse the soup pot of any residue that may have remained.
In the same soup pot, over medium heat, add the onions, green onions, and kale. Season with a bit of salt and saute the vegetables for about 5 minutes, stirring to prevent sticking. You don’t want the vegetables to brown, just get tender.
Add the garlic, cumin, and oregano to the pot and stir for about a minute.
Add the lentils back to the pot with the vegetable broth, water, and the bay leaf. Bring the liquid to a boil and simmer uncovered for approximately 20 minutes. Add the rice and the tomato paste and continue to cook for another 20 minutes or until the rice is cooked through.
Re-season with salt and freshly ground black pepper to taste.