Lebanese Lentil and Rice Pilaf with Blackened Onions
This has got to be one of my favorite dishes ever, vegan or not! Lentils are high in fiber and really cheap! I would definitely suggest keeping this recipe on hand. I make it all the time and everyone loves it! 
Ingredients:
4 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
2 14-ounce cans vegetable broth
3/4 cup dried lentils, rinsed, picked over
3/4 cup long-grain white rice (you can use any grain, I like whole wheat Orzo pasta)
2 large onions, sliced
Directions:
Heat 2 tablespoons oil in large saucepan over medium-high heat. Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes. Add broth and lentils; bring to boil. Reduce heat to medium-low and simmer, covered, 10 minutes. Stir in rice; return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
Season pilaf to taste with salt and pepper. Transfer to plates; top with blackened onions.

Lebanese Lentil and Rice Pilaf with Blackened Onions

This has got to be one of my favorite dishes ever, vegan or not! Lentils are high in fiber and really cheap! I would definitely suggest keeping this recipe on hand. I make it all the time and everyone loves it! 

Ingredients:

  • 4 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 3/4 teaspoon ground cinnamon
  • 2 14-ounce cans vegetable broth
  • 3/4 cup dried lentils, rinsed, picked over
  • 3/4 cup long-grain white rice (you can use any grain, I like whole wheat Orzo pasta)
  • 2 large onions, sliced

Directions:

Heat 2 tablespoons oil in large saucepan over medium-high heat. Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes. Add broth and lentils; bring to boil. Reduce heat to medium-low and simmer, covered, 10 minutes. Stir in rice; return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.

Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.

Season pilaf to taste with salt and pepper. Transfer to plates; top with blackened onions.

12 notes
tags: vegan recipe. recipe. cheap. green lentils. onions.

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