Rice, Lentil & Spinach Pilaf

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Servings: 4 Difficulty: Advanced
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Aromatic, earthy one-pot meal combining tender lentils, fluffy basmati rice, and fresh spinach.
Rice~ Lentil & Spinach Pilaf recipe image
Rice~ Lentil & Spinach Pilaf recipe image
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Rice, Lentil & Spinach Pilaf

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 350

Description

This Rice, Lentil & Spinach Pilaf is a wholesome, plant-based dinner that balances earthy lentils with fluffy basmati rice and vibrant greens. The dish is infused with warm spices like cumin and cinnamon, creating a comforting, aromatic flavor profile perfect for cold evenings. Its naturally vegan and gluten-free, making it an inclusive option for diverse dietary needs. Ideal for weeknight suppers or meal prep, this pilaf comes together in under 45 minutes. The spinach wilts gently into the hot mixture, adding a pop of color and nutrients, while the lentils provide a hearty, protein-rich base. Serve it as a main course or a robust side dish alongside grilled vegetables or roasted chickpeas for a complete, satisfying meal.

Ingredients

Directions

  1. Rinse the green lentils thoroughly under cold water.
  2. Place lentils in a saucepan and cover with cold water.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 40 minutes until tender but still al dente.
  4. Drain the lentils and set aside.
  5. In a separate pot, bring the basmati rice and 2 cups of water to a boil.
  6. Reduce heat to low, cover, and simmer for about 20 minutes until the rice has absorbed all liquid.
  7. Remove rice from heat and set aside, keeping it covered.
  8. In a large skillet or saucepan, bring the vegetable stock to a boil.
  9. Add the chopped onions and simmer until tender and translucent, about 10 minutes.
  10. Stir in the minced garlic, chopped celery, cumin, and cinnamon; simmer for 5 minutes longer.
  11. Add the cooked lentils, lemon zest, and optional diced tomatoes to the skillet.
  12. Heat the mixture through, then stir in the fresh spinach strips.
  13. Cook until the spinach is wilted and tender.
  14. Fold the lentil and spinach mixture into the cooked rice.
  15. Season with salt and pepper to taste.
  16. Serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.4g2%
Sodium 120mg5%
Total Carbohydrate 62g21%
Dietary Fiber 8g32%
Sugars 4g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make Ahead: You can prepare this dish ahead of time. Place the mixture in a baking pan, cover with foil, and warm in the oven at 350F (175C) for 15 to 20 minutes before serving.

Variations: For added heartiness, fold in cooked cubes of carrots or butternut squash along with the lentils.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or stock to prevent drying out.

Keywords: lentils, basmati rice, spinach, vegan, vegetarian, pilaf, healthy dinner, one pot meal, gluten free, plant based, comfort food, cumin, cinnamon, meal prep, easy recipes, weeknight dinner, savory, aromatic, protein packed, international cuisine
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