Eosinophilic Esophagitis Friendly Classic Lentil Pilaf
Total time1 hr
Prep time10 min
Cook time40 min
4.8(30)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 2 medium yellow onions, halved and thinly sliced
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground black pepper
- 1 cup green or brown lentils, rinsed and picked over
- ¾ cup basmati rice, rinsed until water runs clear
- 2 ½ cups water
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- plain yogurt, for serving (optional)
Can be omittedplain yogurt
Instructions
- 1
Heat the olive oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the sliced onions and cook, stirring occasionally, until deeply golden and caramelized, 20–25 minutes. Reduce the heat to medium-low if the edges begin to darken too quickly.
- 2
Using a slotted spoon, transfer about half of the caramelized onions to a small plate and set aside for serving. Leave the remaining onions in the pot.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!