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Lentil Pilaf

Lentil Pilaf is a flavorful dish that combines tender lentils with sauteed vegetables and spices.

June 6, 2023
vegetarian food iconvegan food icon
Lentils PilafPhoto By Canva
Difficulty Easy
Servings 4-6 people
Preparation 15 mins
Cooking 20 mins
Total 35 mins



  1. Boil the lentils after cleaning and washing.
  2. Roast cracked wheat with butter for 2 minutes and put hot water on it. Add salt and cook it.
  3. Add the lentils close to the draining. Stir and cook until the water of it is absorbed.
  4. Cook the onion in olive oil until pink.
  5. Season it with salt and black pepper.
  6. Pour over the rice and mix all ingredients.
  7. Once the lentils are cooked, remove the pilaf from the heat and let it sit for a few minutes. Fluff the pilaf using fork.
  8. Serve it warm.
Nutrition Facts
Serving Size 1 Lentils Pilaf
Serves 4-6
Amount Per Serving
% Daily Value*
Total Fat 5.0 g6.4%
Sodium 481 mg20.9%
Protein 15 g30%
Potassium 222 mg4.7%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • Choose the right lentils. Use green or brown lentils for pilaf. They hold their shape better during cooking. Avoid using red lentils. They tend to become mushy.
  • Rinse the lentils. Before cooking, rinse the lentils under cold water to remove any dirt or debris.
  • Soak the lentils. Soak the lentils for a few hours or overnight. This helps reduce the cooking time and improve digestibility. If you choose to soak, drain the lentils before using them in the pilaf.
  • Toast the lentils. Before cooking the lentils, toast them in a dry skillet for a few minutes. This adds a nutty flavor.
  • You can use vegetable or chicken broth instead of water. This enhances the taste of the pilaf.
  • Add vegetables such as carrots, bell peppers, or peas to the pilaf.
  • Fluff the pilaf. Once the lentils are cooked, remove the pilaf from the heat and let it sit, covered, for a few minutes. Then, use a fork to gently fluff the lentils and separate them.
Rate This Recipe

Lentil pilaf is a Middle Eastern dish made with the nutty flavors of lentils and fragrant spices and aromatics. This lentil pilaf recipe is perfect for a weeknight dinner. This is one of the local delicacies of Gaziantep cuisine. Mom recipe will make you feel at home.

Whether enjoyed as a main course or a side dish, lentil pilaf is a hearty and satisfying meal option for vegetarians. Try this lentil pilaf recipe at home.

What Is Lentil Pilaf?

Lentil pilaf is a dish made with lentils and rice, cooked with various spices and seasonings. It is a popular dish in many cuisines around the world, including Middle Eastern, Indian, and Mediterranean cuisine. Lentil pilaf can be served as a main dish or side dish.

How To Make The Best Lentil Pilaf at Home?

Here are some tips to make the best lentil pilaf at home:

  • Choose high-quality lentils. Look for lentils that are clean, without any signs of mold or moisture.
  • Soak the lentils. If you choose to soak, drain and rinse the lentils before using them in the recipe.
  • Toast the lentils and spices. This helps to intensify their flavors. Heat a dry skillet over medium heat, add the lentils and spices, and toast them for a few minutes until fragrant.
  • Use aromatics for flavor. Sauté aromatic ingredients such as onions, garlic, and ginger in oil or butter until they become translucent and fragrant.
  • Add extra flavor with stock or broth: Instead of plain water, use vegetable, chicken, or beef stock to cook the lentils. The stock adds depth of flavor.
  • Sauté the vegetables with the aromatics or stir them in after adding the lentils.
  • Cook them until they are tender but still hold their shape. Avoid overcooking. This leads to mushy lentils.
  • After cooking, let the lentil pilaf rest for a few minutes before serving. This allows the flavors to meld together and the pilaf to become more flavorful.

What To Serve with Lentil Pilaf?

Lentil pilaf can be served as a main dish or side dish. You can serve it with a dollop of plain yogurt or Greek yogurt. It goes well with grilled chicken or salmon. You can serve this lentil pilaf with sautéed vegetables and salad.

Here are our delicious recipes that you can serve with Lentil Pilaf:

How To Store Lentil Pilaf?

To store lentil pilaf, allow the lentil pilaf to cool to room temperature. Transfer the pilaf to an airtight container. Place the airtight container with the lentil pilaf in the refrigerator as soon as possible. Store it in the refrigerator for 3 days.

If you need to store it for a longer period, you can freeze the pilaf. Thaw it in the refrigerator overnight and then reheat it thoroughly before serving.

How To Reheat Lentil Pilaf?

Before serving stored lentil pilaf, reheat it thoroughly to a safe internal temperature. You can reheat it in the microwave, on the stovetop, or in the oven, depending on your preference. Add a little bit of water or broth if needed to prevent drying out.

Stovetop method: Place the pilaf in a saucepan or skillet. Add a splash of water or broth to the pan to moisten the pilaf. Cover the pan with a lid to trap the steam. Heat over medium-low heat, stirring occasionally, until the pilaf is heated through. This method allows for even heating and helps prevent the pilaf from drying out.

Oven method: Preheat the oven to 350 °F (175 °C). Place the lentil pilaf in an oven-safe dish or covered baking pan. Add a little water or broth to the dish. Cover the dish with aluminum foil or a lid. Place the dish in the oven and heat for approximately 15-20 minutes or until the pilaf is heated through. Check the pilaf occasionally to prevent it from drying out.

Microwave method: Transfer the lentil pilaf to a microwave-safe dish. Add a small amount of water or broth to the dish. Cover the dish loosely with a microwave-safe lid or microwave-safe plastic wrap. Heat in the microwave on medium power for 1-2 minutes at a time, stirring in between, until the pilaf is heated evenly. Do not overcook or dry out the pilaf.

Recipe byPetite Gourmets

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