cooking · Dinner

Brown Rice and Green Lentil Pilaf

This is an adapted recipe from Supermarket Vegan on page 97. I changed a few things, added in some vegetables and we had a filling dinner awhile later! I got fancy and used french lentils which I love. Unlike regular lentils (often called brown or green) the french ones don’t get mushy. They are small, puffed up discs that have a brilliant speckled green color. Texture, taste and amazing color in meals – you will love these! If you haven’t seen them before read the above link or click-through to see them on Amazon: Bob’s Red Mill French Green Lentils.

Brown Rice and Green Lentil Pilaf


  • 4 cups lower sodium vegetable broth or 4 cups water + 4 tsp lower sodium bouillon ( Vogue Cuisine Vegetable Soup & Seasoning Base – Low Sodium, Gluten Free )
  • ¾ cup french lentils, picked over and rinsed
  • ¾ cup long grain brown rice, rinsed
  • ¾ cup carrots, peeled and diced (about 3 medium)
  • 1 medium red onion, peeled and diced
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp roasted garlic (jarred)
  • ¼ tsp ground black pepper
  • Guacamole and tortilla chips for the side


Add the broth through the pepper into a large deep sided skillet (non-stick is best). Bring to a boil, cover tightly and cook over medium-low for 45 minutes, gently shaking the skilled every 5 to 10 minutes the first 30 minutes.

Serve in bowls with chips and guacamole (or salsa).

Serves 3.


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