Rice Pilaf with Lentils

I have tried making this pilaf by cooking the rice and lentils together but I prefer the flavor when they are cooked separately and then combined

Authored by: Catherine A Brorby, Author of Making the Most of Your Food Allergies

  • Print Recipe
  • Cooking Time: 30 minutes one hour
  • Serves: 4
  • Suitable Diets: Dairy Free, Gluten Free, Wheat Free


  • 23 tablespoons canola oil
  • 1 medium carrot, shredded
  • 1/2 cup chopped onion
  • 1/2 teaspoon Sea Salt
  • 1 bay leaf
  • 1 cup short grain brown rice
  • 2 cups chicken broth or water
  • 2/3 cup lentils
  • 1/2 teaspoon Sea Salt


Heat the oil in a heavybottomed saucepan over medium heat. Add the carrot, onion and bay leaf and cook until lightly browned, stirring occasionally. Add the rice and salt and stir to combine with the vegetables. Cook for another minute. Add the stock or water, raise heat, and bring to a boil. Cover, reduce heat and simmer over low heat for 45 minutes. Check the rice to see if it is tender and the liquid is absorbed. Add more liquid and continue to simmer if necessary. While the rice is cooking, start the lentils. Bring water to a boil in another pan, add salt and lentils and simmer uncovered over medium heat until tender, about 2030 minutes. Drain, set aside, keeping warm until rice is done. When the rice is done, let it sit and continue to steam for 1015 minutes. Gently stir in lentils and serve.