NEAR EAST LENTIL PILAF RECIPES

LENTIL PILAF | BETTER HOMES & GARDENS

Lentil Pilaf | Better Homes & Gardens image

If you're searching for tasty vegetarian recipes, make sure you try out this easy lentil recipe. Lentil help make the dish hearty, while fennel and carrots add a serving of healthy veggies.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Number Of Ingredients 13

Ingredients

1?¼ cups dry French lentils or other dry lentils
2 bay leaves
1 large onion or 3 leeks, chopped (1 cup)
8 cloves garlic, minced (2 teaspoons)
2 tablespoons olive oil
1 fennel bulb, chopped (1 cup), tops reserved
2 medium carrots, chopped (1 cup)
1 medium red or green sweet pepper, chopped (1 cup)
½ cup dry white wine
¼ cup snipped fresh parsley
2 tablespoons snipped fresh basil, thyme, or marjoram; or 1 teaspoon dried basil, thyme, or marjoram, crushed
2 tablespoons Pernod, anisette, or other anise-flavor liqueur (optional)
½ teaspoon salt

Steps:

Combine lentils, bay leaves, and 3 cups water in a medium saucepan. Bring to boiling. Reduce heat, cover, and simmer about 20 minutes or until tender.
Meanwhile, cook onion or leeks and garlic in hot oil in a large saucepan about 3 minutes or until tender. Add fennel and carrots; cook 3 minutes more. Add sweet pepper; wine; parsley; herb; liqueur, if desired; and salt. Cover and simmer about 5 minutes or until carrots are tender.
Drain lentils, discarding bay leaves; stir into fennel mixture. Makes 8 servings.

Nutrition Facts : Calories 170 calories, CarbohydrateContent 25 g, FatContent 4 g, ProteinContent 9 g, SaturatedFatContent 1 g, SodiumContent 92 mg

LENTIL AND RICE PILAF RECIPE | MYRECIPES

Lentil and Rice Pilaf Recipe | MyRecipes image

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

Provided by Sal Tompkins, Pleasanton, CA

Total Time 45 minutes

Yield Makes 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 cup hulled small French green or brown lentils (see note above), sorted of debris and rinsed
¼ cup olive oil
2 cups finely chopped onions
1 teaspoon minced garlic
¾ cup long-grain white rice
1 teaspoon salt
¾ teaspoon ground cumin
½ teaspoon pepper
Yogurt sauce

Steps:

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.
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.
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.

Nutrition Facts : Calories 320 calories, CarbohydrateContent 45 g, CholesterolContent 2.3 mg, FatContent 10 g, FiberContent 4.9 g, ProteinContent 13 g, SaturatedFatContent 1.7 g, SodiumContent 517 mg

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