Foodie Friday: Lebanese Lentil Pilaf with Aromatic Spices
Try this simple recipe for a delicious and richly-scented dinner, reminiscent of your favorite Middle Eastern cuisine. Serve alongside fresh raw vegetables and yogurt for a nutritional and probiotic boost!
Lebanese Lentil Pilaf
- 1 Tbsp lemon juice
- 3/4 cup dried lentils, rinsed and picked over
- 2 Tbsp coconut oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 3/4 tsp ground cinnamon powder
- 1/2 tsp ground allspice
- 1 qt of bone broth or chicken stock
- 3/4 cup organic long grain brown rice
- 3 tomatoes, quartered lengthwise
- 1 cucumber, peeled, cut into rounds
- plain yogurt
- chopped fresh mint
Soak lentils in warm water with 1 tablespoon of lemon juice for several hours. Drain and rinse.
Heat 2 tablespoons oil in large saucepan over medium-high heat. Add onion, garlic, and spices. Sauté until onion softens, about 4 minutes.
Add broth, soaked lentils, and rice. Bring to boil. Reduce heat to medium-low. Cover and cook until liquid is absorbed and rice and lentils are tender, about 45 minutes.
Season pilaf to taste with salt and pepper. Transfer to plates. Serve topped with tomatoes, cucumbers, yogurt and mint.