Barley And Lentil Pilaf Recipe

Recipe By Slurrp

Barley and lentil pilaf is a nutritious and flavorful dish made with a combination of barley, lentils, and aromatic spices. This hearty pilaf is packed with protein, fiber, and essential nutrients, making it a healthy and satisfying meal option. The barley adds a nutty flavor and chewy texture, while the lentils provide a creamy and earthy taste. With the addition of spices like cumin, coriander, and turmeric, this pilaf is bursting with delicious flavors. Serve it as a main course or as a side dish with your favorite protein for a wholesome and filling meal.

4.8
21 Rating -
Rate
Vegdiet
45minstotal
5minsPrep
15minsCook
45m.total
5m.Prep
15m.Cook
Barley And Lentil Pilaf
plan
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ingredients serve

Ingredients for Barley And Lentil Pilaf Recipe

  • 0.17 cup Barley
  • 0.08 cup Lentils
  • 0.33 tablespoon Oil
  • 0.17 Onion, Diced
  • 0.33 cloves Cloves Garlic, Minced
  • 0.17 teaspoon Cumin
  • 0.17 teaspoon Coriander
  • 0.08 teaspoon Turmeric
  • 0.33 cup Vegetable Broth
  • As required Salt And Pepper To Taste
  • as required Fresh Herbs For Garnish

Directions: Barley And Lentil Pilaf Recipe

Cooking Directions

  • STEP 1.Rinse the barley and lentils under cold water to remove any dirt or debris.
  • STEP 2.In a large pot, heat oil over medium heat and add onions, garlic, and spices. Cook until onions are soft and fragrant.
  • STEP 3.Add the barley and lentils to the pot and stir to coat them with the spices. Pour in vegetable broth and bring to a boil.
  • STEP 4.Reduce the heat to low, cover the pot, and simmer for about 30-40 minutes or until the barley and lentils are tender and the liquid is absorbed.
  • STEP 5.Remove from heat and let the pilaf sit covered for 5 minutes. Fluff with a fork before serving.
  • STEP 6.Garnish with fresh herbs like parsley or cilantro, if desired, and serve hot.

Cooking Tips

  • To enhance the flavor, toast the barley and lentils in a dry skillet for a few minutes before cooking.
  • You can add vegetables like carrots, peas, or bell peppers to the pilaf for added nutrition and color.
  • For a creamier texture, you can stir in a dollop of yogurt or a splash of coconut milk before serving.

Storage and Serving

  • Leftover pilaf can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of water or broth to the pilaf and heat it in a covered pan over low heat until warmed through.
  • Serve the barley and lentil pilaf as a main course with a side of salad or roasted vegetables, or as a side dish with grilled chicken or fish.
Nutrition
value
282
calories per serving
10 g Fat13 g Protein34 g Carbs8 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    13g
  • Carbs
    34g
  • Fiber
    8g

MacroNutrients

  • Carbs
    34g
  • Protein
    13g
  • Fiber
    8g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    162mg
  • Iron
    3mg
  • Vitamin A
    358mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    55mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    18mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    79mg
  • Manganese
    2mg
  • Phosphorus
    264mg
  • Selenium
    16mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp