Nutritional Info

Nutrition Facts

Serving Size 1 (156g)

Calories 265
Calories from Fat 109 (41%)
Amount Per Serving %DIV
Total Fat 12.1g 19%
Saturated Fat 3.6g 18%
Monounsaturated Fat 5.7g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 95.9mg 32%
Sodium 778.1mg 34%
Potassium 213.5mg 5%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 33.7g 67%

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Recipe Description
The lentils are first cooked separately, then with the rice. This insures that the lentils and rice are cooked for the appropriate times, and neither becomes mushy. Also, by discarding the water that the lentils are first cooked in, the final color of the dish is attractive, not the murky brown of the bean liquid.
Prep time
25 min
Cook time
30 min
Ready In
55 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  lentils, washed
1 Teaspoon(t)  olive oil
1 Clove(clv)  garlic, minced
1 1/2 Cup(c)  basmati (aromatic) rice
1/8 Teaspoon(t)  saffron, ground
2 3/4 Cup(c)  reduced sodium, defatted chicken broth
1/4 Teaspoon(t)  cumin, ground
1 Teaspoon(t)  kosher salt
1 Tablespoon(T)  fresh mint, chopped


Put the lentils in a pot and fill with enough water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook for 10 minutes, until not quite tender. Drain and set aside. Wipe out the pot, pour in the oil, and briefly cook the garlic over moderate heat until golden. Stir in the rice and cook for 1 minute. Pour in the saffron, broth, cumin and salt. Bring to a boil, add the lentils, and reduce to a simmer. Cover and cook until all the liquid is absorbed, about 15 minutes. Remove from the heat and let stand 10 minutes. Stir in the mint and serve.

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Basmati and Lentil Pilaf
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