Savory Lentil and Spinach Pilaf

Name: Savory Lentil and Spinach Pilaf
Cook time: 30 min
Yield: 4 servings
Ingredients: 10 ml olive oil; 180 g green lentils, rinsed and picked over rinsed; 500 ml water; 4 g fine salt; 1 tsp ground cumin; 1 tsp ground coriander; 0.25 tsp ground cinnamon; 0.25 tsp black pepper freshly ground; 20 ml olive oil; 150 g yellow onion thinly sliced; 3 clove garlic cloves minced; 1 tsp ground cumin; 200 g long-grain white rice rinsed until water runs mostly clear; 400 ml water; 4 g fine salt; 120 g fresh spinach stems removed if tough; 0.25 tsp black pepper freshly ground; 30 ml lemon juice freshly squeezed; 10 g flat-leaf parsley chopped

This side combines tender green lentils and long-grain rice in a warmly spiced pilaf, then finishes with wilted spinach, golden onions, and a squeeze of lemon. The texture stays loose and fluffy rather than porridge-like, making it suited to spoon alongside roasted or grilled mains.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

10 ml olive oil
180 g green lentils, rinsed and picked over rinsed
500 ml water
4 g fine salt
1 tsp ground cumin
1 tsp ground coriander
0.25 tsp ground cinnamon
0.25 tsp black pepper freshly ground
20 ml olive oil
150 g yellow onion thinly sliced
3 clove garlic cloves minced
1 tsp ground cumin
200 g long-grain white rice rinsed until water runs mostly clear
400 ml water
4 g fine salt
120 g fresh spinach stems removed if tough
0.25 tsp black pepper freshly ground
30 ml lemon juice freshly squeezed
10 g flat-leaf parsley chopped

Instructions

Heat 10 ml of the olive oil in the saucepan over medium heat. Add the lentils, 500 ml of the water, 4 g of the salt, half of the cumin, all of the coriander, all of the cinnamon, and half of the black pepper. Bring to a simmer, then cook partially covered until the lentils are just tender and most of the water is absorbed, about 18 minutes. The lentils are tender but still hold their shape, and only a small amount of liquid remains in the pan.
While the lentils cook, heat the remaining 20 ml of olive oil in the skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly golden, about 6 to 8 minutes. Add the garlic and the remaining cumin, and cook for 30 seconds until fragrant. The onion is soft and lightly browned at the edges, and the garlic smells fragrant but not browned.
Stir the rice into the lentils, then add the remaining 400 ml of water and the remaining 4 g of salt. Cover and cook over low heat until the rice is tender and the liquid is absorbed, about 12 minutes. The rice is tender, the grains are separate, and no standing liquid remains.
Fold the onion mixture into the pilaf with the spinach, remaining black pepper, lemon juice, and parsley if using. Cover for 1 minute so the spinach wilts, then fluff gently with a fork. The spinach is wilted, the mixture looks fluffy rather than wet, and the lemon aroma is bright.