Turkish · Dinner
Brown Lentil and Mushroom Pilaf
Mercimekli Mantarli Pilav
Vegan brown lentil and mushroom pilaf with butter-toasted vermicelli, caramelized onion, and warm cumin, finished with parsley and lemon for a hearty weeknight bowl with deep umami flavour.
$
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
485Calories
18gProtein
16gFat
62gCarbs
5gSugar
12gFiber
720mgSodium
0mgChol
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Instructions
1
Prep
Rinse rice under cold water until clear, drain. Dice onion finely, slice mushrooms thinly, mince garlic, chop parsley, halve lemon, drain lentils, break vermicelli into small pieces.
2
Toast
Heat 40ml olive oil in a wide saucepan over medium heat 1 minute. Add vermicelli, toast 90 seconds until deep golden, stirring constantly. Transfer to a plate.
3
Saute
In the same pan over medium heat, cook onion 6 minutes until deeply caramelized. Add mushrooms and garlic, cook 5 minutes more until mushrooms release liquid and turn deep golden.
4
Build
Stir cumin, allspice, pul biber, pepper, salt, and bay leaves into the pan over medium heat 30 seconds until fragrant. Add rice, lentils, and toasted vermicelli, toss to coat 1 minute until grains glisten.
5
Simmer
Pour hot stock into the pan, bring to a gentle simmer 30 seconds over medium heat. Cover, reduce heat to low, cook 16 minutes until rice is tender and liquid is absorbed.
6
Rest and plate
Remove from heat, cover, rest 5 minutes. Fluff with a fork, divide between two plates, scatter parsley over top, finish with lemon juice and remaining 10ml olive oil.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) cooked brown lentils
- 200g (7.1 oz) basmati rice
- 40g (1.4 oz) vermicelli noodles
- 300g (10.6 oz) chestnut mushrooms
- 240g (8.5 oz) yellow onion
- 8 garlic cloves
- 50ml (3.4 tbsp) extra-virgin olive oil
- 2 tsp ground cumin
- 1 tsp ground allspice
- 1 tsp pul biber Aleppo flakes
- 1 tsp ground black pepper
- 2 tsp fine sea salt
- 600ml (2 1/2 cup) hot vegetable stock
- 20g (small handful) flat-leaf parsley
- 1 lemon
- 2 small bay leaves