Lentil Pilaf is a one-pot dish combining tender lentils and rice finished with crispy fried onions and optional balsamic vinegar. The signature technique rests the finished pilaf undisturbed, creating distinct texture layers.
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Clean the lentils with fresh cold water to avoid foaming when cooking.
Mix 2 cups of lentils with the 8 cups of water and 1 tablespoon of salt.
Heat on high, uncovered for approximately 30 minutes, mixing slightly every 10 minutes, removing any foam that may have come up.
After the lentils turn tender and soft (not melted), make sure there is only about 2 cups of water remaining (add or remove water).
Add the half cup of rice. Cook for 10 mins at medium fire.
Simultaneously with the rice, fry the chopped cup of onion in the olive oil and vegetable oil until golden brown (should be about 10 minutes).
After the 10 minutes pass, slowly pour the oil and onion over the lentils and rice. Lower the heat to Low, and let it lay for 10 minutes (do NOT mix).
After the 10 minutes pass, add the quarter cup of vinegar and mix everything.
Cover with a thick clean kitchen towel and leave covered for about 10 minutes.
After the 15 minutes pass, you should have a thick pilaf of lentils and rice, with onions showing up here and there.
Store cooled pilaf in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop over low heat with a splash of water, stirring occasionally.
Cleaning lentils with fresh cold water prevents excess foam from forming during the initial 30-minute boil, keeping the broth clear and the dish cleaner.
Lentils should hold their shape—soft enough to cut easily but not falling apart or becoming mushy. This happens after about 30 minutes of boiling.
Resting undisturbed for 10 minutes at low heat allows the rice and lentils to finish cooking evenly and absorb the oil, creating distinct layers in the finished pilaf.
Yes. Store in an airtight container in the refrigerator for up to 4 days and reheat gently on the stovetop over low heat with a splash of water, stirring occasionally.
No, it's optional. The vinegar adds a subtle tang and depth, but the pilaf is complete and delicious without it.
