Rice and Lentil Pilaf Recipe - Allrecipes.com
Rice and Lentil Pilaf Recipe
  • READY IN 40 mins

Rice and Lentil Pilaf

Recipe by  

"Enjoy colorful vegetables, delicious grains and legumes in this savory side dish cooked in Swanson® Vegetable Broth."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Heat oil in skillet. Add carrots, celery, onion and garlic and cook until tender.
  2. Add broth, lentils and rice. Heat to a boil. Cover and cook over low heat 20 minutes or until done. Stir in tomatoes and parsley.
Kitchen-Friendly View


  • Swanson Kitchen Tip: This recipe is also great using Swanson® Certified Organic Vegetable Broth in place of the regular vegetable broth.

Reviews More Reviews

Most Helpful Positive Review
Apr 06, 2010

Yes! This was a first class rice recipe, nice enough that I served it at easter dinner. I made a few small changes. As I was eating,I did notice that a tiny amount of table salt really brought out the flavor of this one. I don't know that I would add salt into the preparations, just keep it handy at the table. I prefer the taste and texture of brown rice, so I subbed that in place of the white rice. I also think that the longer cooking time needed for brown rice is appropriate for lentils. I used chicken broth rather than the veg. broth, since that is what I had on hand. Left out the celery and tomatoes, but added about 8 ounces of diced fresh mushrooms when I combined the broth/rice/barley with the other veggies. Definitely needed longer than 20 minutes, but I just kept checking it as I prepared the other dishes. I would consider serving this as a meatless meal, with a tossed salad and bread.

Most Helpful Critical Review
Apr 07, 2009

It was okay but maybe I just didn't do it right because the Lentils were a little hard while everything else was fine.

Jul 28, 2010

Really tasty. I used brown rice also, so it took almost an hour to cook. The lentils got a little mushy, but everyone who tasted it liked it. I will be making this again. Great way to eat lentils.

Jul 21, 2011

A delicious healthy dish. I used brown rice instead of white rice though, so I had trouble the first time because The water ran out before it was done cooking. I tried again using twice the broth and it is delicious.

Feb 07, 2011

really blah. needs more flavor and seasoning. I doused mine in smoky seasoned salt. If I were to make it again, i'd cut back on the onion/celery/carrot mixture.

May 19, 2009

Try frying the veg up in a cast iron pan, then transferring it to the oven when the lentils broth and rice are added. If you have a cast iron without a lid tin foil works fine.

Mar 25, 2011

A very nice recipe. If it is used as a main dish, I would add a bit more salt to your own tasting. I served it with a rather salty meat and the balance was perfect as it is written.

Oct 23, 2013

Very warm and filling. No strong flavors, but still satisfying and healthy.


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  • Calories
  • 278 kcal
  • 14%
  • Carbohydrates
  • 43.8 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 10.1 g
  • 40%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 465 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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