| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 7g | 1g | 60g |
| sugars | fibre | protein | salt |
| 3g | 15g | 18g | 0.3g |
Why I Love Egyptian Spiced Vegan Rice and Lentil Pilaf
As an aficionado of global cuisine, I’m always excited about discovering new flavor medleys from around the world and incorporating them into my own cooking repertoire. Among the many dishes I’ve come to appreciate, the Egyptian recipe for Spiced Vegan Rice and Lentil Pilaf truly stands out. The first time I tasted this dish, I was amazed at the intricate play of spices – it immediately reminded me of the vibrant panorama of tastes you would find in a traditional Middle Eastern bazaar! This rich and hearty pilaf has since become one of my favorite recipes to prepare and share.
More than just a Meal
This dish is an adventure in every bite. Mixed into its texture of whole-grain lentils and white rice are layers of fragrant spices, each adding its unique note to the chord. Cumin, coriander, turmeric, and a hint of cinnamon kindle a gentle warmth that resonates in every morsel. The heat from black and cayenne pepper adds an exciting edge, while the freshness of diced tomatoes and chopped parsley highlights the main melody. Even as the vibrant palette of Tex-Mex cuisine influenced my cooking style, I find the nuances of this dish refreshingly delightful, manifesting an oriental elegance.
A Fusion of Flavors
Over the years, I’ve had the pleasure of trying countless varieties of pilaf, but few have excited my palate as much as this Egyptian version. The way the different flavors harmoniously blend reminds me of the cooking style of renowned chef Yotam Ottolenghi. While there might not be his direct inspiration in this recipe, the celebration of rustic and bountiful ingredients in his cooking is something I keep figuring all the time.
Although the Spiced Vegan Rice and Lentil Pilaf is a marvel by itself, it mates beautifully with other dishes too. My personal favorite accompaniment is a cool, creamy cucumber-yogurt dip that perfectly off-sets the spiciness. Or, you could pair it with a Mediterranean salad for a light, refreshing contrast. No matter how you choose to serve it – as a stand-alone meal, or as part of a broader menu – this recipe never fails to make a lasting impression!
Why do I love this recipe? For its manifold flavors, for its rich, health-nurturing ingredients, and for carrying a taste of Egypt right into my kitchen! It’s like embarking on a culinary journey, via one single plate. That, in essence, summarizes the beauty of home cooking – bringing the world home, one recipe at a time.
What You’ll Need
- 1 cup brown lentils
- 2 cups long grain white rice
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 large tomato, diced
- 2 tablespoons chopped fresh parsley
- 1 lemon cut into wedges, for serving
Method
Step One
Begin by rinsing your lentils under cold water until the water runs clear. After they have been rinsed, place them in a large pot and add enough water to cover the lentils by about an inch. Bring the water to a boil over high heat, then reduce the heat to a simmer and let the lentils cook until they become tender. This should take about 20 minutes.
Step Two
While the lentils are cooking, take a large pan and add the 2 tablespoons of olive oil. Allow this to heat up over medium heat, then add your finely chopped onion. Cook until the onions become translucent and start to brown, then add in the minced garlic. Stir this frequently to prevent it from burning, and cook for about 2 minutes.
Step Three
Add your spices to the pan. This includes the cumin, coriander, turmeric, cinnamon, black pepper, and cayenne pepper. Stir well, allowing the spices to coat the onions and garlic. Let this cook for another minute, but be careful to prevent the spices from burning.
Step Four
Next, pour in the 2 cups of long grain white rice to the pan. Stir this well, mixing it with the onions, garlic, and spices. Allow the rice to cook for about 2 minutes.
Step Five
Once your lentils are cooked, drain them and add them to the pan with the rice, along with the 4 cups of vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan and let it cook until all the broth has been absorbed. This should take about 20 minutes.
Step Six
Add the diced tomatoes and chopped fresh parsley to the pan, stirring well. Then, season with the 1/2 teaspoon of salt.
Step Seven
Your Spiced Vegan Rice and Lentil Pilaf is now ready to serve. Portion it out and serve with a wedge of lemon on the side for each person to squeeze over the top of their own dish.
