Lentil and Rice Pilaf Recipe - Armenian Cuisine - Heghineh Cooking Show

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers healthy fats, while sunflower oil is cost-effective.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock is healthier and more flavorful.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

White pepper is milder, while paprika adds color and sweetness.

red bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: carrots

Yellow bell pepper is similar in flavor, while carrots are less expensive.

Rinse 1 cup of lentils under cold water until the water runs clear.

In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering.

Add 1 chopped onion and sauté until translucent, about 5 minutes.

Stir in 1 diced carrot and cook for another 3 minutes.

Add 2 minced cloves of garlic and cook until fragrant, about 1 minute.

Add 1 cup of rice to the pot and stir to coat in the oil and vegetables, about 2 minutes.

Pour in 3 cups of vegetable broth and add 2 bay leaves, 1 teaspoon of cumin, and 1/2 teaspoon of black pepper.

Bring the mixture to a boil, then reduce heat to low and cover the pot.

Simmer until the rice and lentils are tender, about 20-25 minutes.

Remove from heat and let sit covered for 5 minutes.

Fluff the pilaf with a fork and stir in 1/4 cup of chopped parsley and 1 tablespoon of lemon juice.

Adjust seasoning with 1 teaspoon of salt and serve warm, garnished with 1 diced red bell pepper and 1 teaspoon of thyme.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary