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Lentil and Rice Pilaf with a Hint of Lemon
Created by: Howcan Team
Ingredients
- 1 cup of brown lentils
- 1 cup of basmati rice
- 2 cups of vegetable broth
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of cumin
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of paprika
- 1 lemon, juiced and zested
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 2 tablespoons of chopped fresh parsley
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.
- Add the cumin, turmeric, and paprika to the pot, and stir for 1-2 minutes to toast the spices.
- Add the rinsed lentils, basmati rice, vegetable broth, and lemon zest to the pot. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils and rice are tender and the liquid is absorbed.
- Once cooked, remove the pot from the heat and let it sit, covered, for 5 minutes.
- Fluff the pilaf with a fork, then stir in the lemon juice and chopped parsley.
- Serve the lentil and rice pilaf hot, garnished with additional parsley and lemon wedges if desired.
The history of Lentil and Rice Pilaf with a hint of lemon can be traced back to the Middle East, where it is a staple dish in countries like Turkey, Lebanon, and Iran. This flavorful dish has been enjoyed for centuries, with each region adding its own unique twist. Chefs in Turkey often use a mix of aromatic spices like cumin and coriander, while Lebanese chefs may incorporate toasted nuts and fresh herbs. The addition of lemon adds a refreshing citrusy note to the earthy flavors of the lentils and rice. Today, the best versions of this dish can be found in authentic Middle Eastern restaurants, where the balance of tangy lemon and savory spices is perfected. To make the perfect Lentil and Rice Pilaf with a hint of lemon, it's important to use high-quality lentils and fragrant basmati rice, and to infuse the dish with just the right amount of lemon zest and juice for a bright, zesty flavor.
45 min
4
320 calories
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