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Mediterranean Lentil and Rice Pilaf with Tangy Herb Salad Recipe

Mediterranean Lentil and Rice Pilaf with Tangy Herb Salad recipe


This dish is a mix of soft lentils and fluffy rice, topped with sweet fried onions. It comes with a fresh salad with herbs, lemon, and crunchy veggies. It's a yummy meal that's good for you!


3/4 cup green lentils, dried
32 fl oz vegetable broth
1 large red onion
1 cup basmati rice
1/2 tsp ground coriander
1/4 tsp cinnamon
2 tbsp lemon juice
1 large carrot
1 bell pepper
1/4 cup fresh parsley
1/4 cup fresh cilantro
1/4 cup crumbled goat cheese
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper


Rinse the green lentils in a strainer with cold water, then put them in a pot with the vegetable broth. Add a pinch of salt and bring to a boil. Lower the heat, cover, and simmer for 20 minutes.
Cut the red onion into thin slices. Heat a pan with 1 tablespoon of olive oil over medium heat. Add the onions with a pinch of salt and cook until they're caramelized, about 15 minutes. Set aside when done.
Rinse the basmati rice until the water runs clear. Add it to the lentils after they have been cooking for 20 minutes. Stir, cover, and cook for another 10 minutes or until the rice is tender and the liquid is absorbed.
In a small bowl, mix the lemon juice, remaining olive oil, coriander, cinnamon, salt, and pepper to make the dressing.
Peel and grate the carrot. Cut the bell pepper into small pieces. Chop the parsley and cilantro.
In a large bowl, combine the carrot, bell pepper, parsley, cilantro, and goat cheese. Pour the dressing over the salad and toss everything together.
Serve the lentil and rice pilaf with the caramelized onions on top and the tangy herb salad on the side.

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