Lentil Pilaf

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  • servingServings

Ingredients

  • 1/2 cup dry white wine or apple juice
  • 4 cloves garlic, minced
  • 1 medium onion, thinly sliced
  • 2 medium carrots, thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 cup uncooked basmati rice
  • 1/3 cup lentils, rinsed and picked over
  • 1/3 cup canned black beans, rinsed and drained
  • 1/2 tsp. dried basil
  • 1/4 tsp. ground cumin
  • 1/4 tsp. curry powder
  • 1/8 tsp. hot pepper sauce
  • 1 bay leaf
  • 2 cups vegetable stock or canned broth
  • Low-sodium tamari or soy sauce to taste

Preparation

  1. In large nonstick skillet, bring wine or juice to a boil over medium-high heat. Add garlic, onions, carrots, celery, rice and lentils. Cook, stirring often, 2 minutes. Add black beans, basil, cumin, curry powder, hot pepper sauce and bay leaf. Cook, stirring often, 2 minutes.
  2. Add stock and bring to a boil. Cover and simmer until lentils and rice are tender, about 15 minutes. Remove and discard bay leaf. Season with tamari or soy sauce to taste.

Nutrition Information

  • Serving Size: 4 Servings
  • Calories: 283
  • Carbohydrate Content: 55 g
  • Fat Content: 2 g
  • Fiber Content: 10 g
  • Protein Content: 10 g
  • Sodium Content: 626 mg