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Rice and Lentil Pilaf

This rice is delicious together with Tandoori-Dijon Chicken (also in this book). This recipe is from a Weight Watchers book; we find their portions to be in the smallish side, so we have doubled the amounts for all ingredients. However, you will have to try and see; you might have a lot of leftovers.

Rice and Lentil Pilaf

Servings 6


  • 1 cup lentils picked over, rinsed and drained
  • 4 teaspoons olive oil
  • 2 onions chopped
  • 8 garlic cloves chopped
  • 4 teaspoons curry powder
  • 4 teaspoons grated peeled gingerroot
  • 1 teaspoon ground cumin
  • 2 cups long-grain rice basmati or jasmine are best
  • 3 ½ cups low-sodium chicken broth also you can dissolve 3 chicken bouillon cubes in 3 ½ cups of water
  • 1 teaspoon salt
  • 4 tablespoons chopped cilantro
  • 3 tablespoons fresh lemon juice


  • In a medium saucepan, bring 8 cups of water to a boil; add the lentils. Reduce the heat and simmer until the lentils are tender, about 10 minutes. Drain well.
  • In a large deep saucepan, heat the oil. Sauté the onion until softened, about 3 minutes. 
  • Add the garlic, curry, gingerroot and cumin; cook, stirring, until fragant, about 1 minute. 
  • Stir in the rice and lentils; cook, stirring, until thoroughly coated, 1-2 minutes. 
  • Stir in broth and salt; bring to a boil. Reduce the heat and cook, covered, until the liquid is absorbed, about 15 minutes.
  • Let stand 5 minutes, then sprinkle with cilantro and lemon juice. Fluff with fork before serving.
  • Notes


    Photo by chordmonkey

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