Lean pilaf with lentils. Lean pilaf with lentils Lentil pilaf with mushrooms

Pilaf with lentils and vegetables is a wonderful dish, especially for those who do not eat meat.

We will need:

* 1 cup green lentils,

* 2 large potatoes,

* 2 medium carrots,

* 2 large onions,

* 2-3 garlic cloves,

* 4 tbsp. tablespoons of olive oil

* 2 bay leaves,

* salt to taste.

Cooking pilaf with lentils:

Washed, put in a saucepan, pour 3-4 glasses of cold water.

Lightly crush the garlic cloves and add along with the bay leaf to the lentils.

Bring to a boil and simmer for 20 minutes until the lentils are soft but not overcooked. Rinse rice well in several waters. The last flowing water should be completely transparent.

Drop the rice into a sieve. Peeled potatoes, cut into slices 2-3 mm thick. Peel the onion and cut into medium cubes. Grate the peeled carrots on a coarse grater.

In a cauldron or large heavy-bottomed saucepan, heat 3-4 tbsp. l. oils.

Fry, stirring constantly onion and , for 5 minutes. Then spread the sliced ​​potatoes in an even layer over the vegetables. Put the washed rice on the potatoes, smooth it out and put the lentils on it.

Pour salted hot water into a saucepan so that the food is covered by 2 fingers. Cover the pot with a lid and bring the contents to a boil. Then reduce the heat to minimum, remove the lid from the pan and wrap it in a towel and close the pan tightly.

Cook for 30 minutes until tender without opening the lid. Before serving, carefully place the finished pilaf on a warmed dish.

• 1 All products for lean pilaf are available. Only green or black lentils are suitable for lean pilaf. The fact is that red or yellow lentils, thanks to a special method of industrial processing - peeling, usually appear on sale already without a shell.
• 2 Therefore, it is likely that if you take red lentils, mix them with rice and cook according to the recipe, they will boil into a porridge by the time the rice is cooked. Green lentils cook for about the same time as rice, while remaining in their shell and not falling apart. Therefore, you can immediately mix them together and rinse well several times in cold water.
  
• 3 We are preparing a vegetable component for rice from a traditional onion-carrot roast. Frying can be done immediately in a thick-walled saucepan, a cauldron, or, as in our case, right in a pan.
  
• 4 When the carrots and onions are soft, pour the mixture of rice and green lentils into the center of the pan.
  
• 5 Following the cereal, we send tomatoes in their own juice to the pan.
  
• 6 Slightly knead the tomatoes with a fork, add salt, pepper, turmeric, cumin. Finely chop the garlic clove and also add to the spices.
  
• 7 Pour hot (!) water into the center of the pan, about 2-3 cups or visually determine the level “two fingers” higher than the level of rice with lentils.
  
• 8 Place a washed whole head of garlic (optional) in the center, cover with a lid, put on a stove with a moderate flame for 20 minutes. At this time, do not mix the pilaf and do not perform any action with a spatula or spoon at all - let it calmly sweat and “gurgle” quietly.
  
• 9 After 20-25 minutes, open the lid, sprinkle with herbs and chopped garlic (the remaining clove), leave for another 10 minutes on the switched off stove so that the rice and lentils completely absorb all the remaining liquid.
  
• 10 Now you can mix! Lean pilaf with lentils is ready!
  
• 11 Serve while the pilaf is still warm, tasty, fragrant - help yourself!
  

Vegetarian chickpea pilaf or hot rice with chickpeas, lentils and vegetables is one of the options for a delicious, hearty vegetarian lunch packed with vegetable protein.

Beans make this dish so satisfying. And spices give an incredible aroma and taste. In general, such a winter dish to the core - satiating and warming. Ready?

Ingredients:

• ½ cup chickpeas
• ½ cup green lentils
• 1 cup rice
• 2 onions
• 1 large carrot
• 4 tbsp vegetable oil
• 70 g sauerkraut
• 3 cloves of garlic
• 2 bay leaves
• salt to taste
• ¼ tsp ground paprika, turmeric and coriander
• pinch of pepper mixture
• 2 cups vegetable broth (or boiling water)

How to cook pilaf with chickpeas at home:

Chickpeas are not a standard ingredient, many people bypass this variety of legumes because they do not know how it can be deliciously applied. The most common question is how to cook pilaf with chickpeas at home. Indeed, in Uzbek cuisine, chickpeas are often added to rice or soups, and especially pilaf, no matter whether it is vegetarian or not. In fact, everything is very easy, just follow the instructions.

Chickpeas must first be washed and soaked in cold water for about 8 hours.

Then, after this time, rinse again and boil until tender. It cooks for about 20 minutes.

It is also better to boil green lentils separately from rice, as during the cooking process, lentils stain the broth in a dark color.

So, while the lentils and chickpeas are cooking, let's take care of the vegetables and rice.

We cut the bulbs.

Pour the oil into the cauldron, spread the onion.

We also cut the carrots, but you can also put them on a grater - here you already like it more. We throw it to the bow. We fry a little.

After 4 minutes, spread the sauerkraut.

This is an optional ingredient, but I, for example, really like the combination in ready-made dishes.

Keep on fire for another 5 minutes.

Wash the rice until the water runs clear.

We throw rice into the cauldron. Add all the spices: paprika, a mixture of peppers, coriander and turmeric.

Then bay leaves and garlic cloves (do not clean your teeth!). Salt.

Stir, pour hot vegetable broth or just boiling water, cover and cook until almost all the liquid is absorbed.

Then we lay out the chickpeas already cooked by this time.

And lentils.

Keep on fire for another 3 minutes.

That's all, a very fragrant and tasty pilaf with chickpeas, lentils and vegetables is ready!

A bite with a salted tomato is just delicious.

Bon appetit! Recipe from Tatiana Sh.

This pilaf is prepared in Arab countries, the basis is two ingredients: rice and lentils. I recommend additionally adding chicken fillet or other meat for satiety of the dish. Try it, it's easy to prepare!

Cooking pilaf with lentils and rice at home. The dish comes from Arab countries, they say that such pilaf is the lot of the poor, so the very minimum of basic ingredients is used: rice, lentils, onions, salt and water. I propose to add to the original ingredients a few familiar to us, for example: chicken meat, carrots and herbs to decorate the dish. Good luck!

Servings: 5-6

A simple recipe for pilaf with lentils and rice of Arabic cuisine step by step with a photo. Easy to cook at home in 1 hour. Contains only 139 kilocalories.

• Preparation time: 17 minutes
• Cooking time: 1 hour
• Amount of calories: 139 kilocalories
• Servings: 9 servings
• Reason: For lunch

• Complexity: simple recipe
• National cuisine: Arabic cuisine
• Dish type: Hot dishes, Pilaf

Ingredients for twelve servings

• Rice - 1.5 cups
• Onion - 1 piece
• Salt - to taste
• Lentils - to taste
• Chicken fillet - to taste (optional)
• Greens - 1 to taste (for decoration)

Step by step cooking

1. Cut the onion into half rings.
2. Pour a little oil into the multicooker bowl and fry the onion until golden brown, “Baking” mode. We shift the onion into a separate bowl, it will be needed to serve the dish.
3. We spread the washed lentils in a bowl, fill it with water (for 0.5 cups of lentils - 1 cup of water). Cooking in the "Buckwheat" mode until the beep.
4. To the finished lentils, add 3.5 cups of water and salt to taste, mix and add the washed rice. Cooking in the "Pilaf" mode until the signal.
5. Ready!
6. For a change, you can add chicken fillet, carrots and decorate the dish with herbs. Bon appetit!