“Sumptuous Persian Lentil and Rice Pilaf Bowl: A Vegan Paradise for the Senses”

Allergens

N/A

Ingredients

• 1. 1 cup green lentils, rinsed and drained 2. 1 1/2 cups basmati rice, rinsed and drained 3. 4 cups vegetable broth or water 4. 1 medium cucumber, diced 5. 2 large tomatoes, chopped 6. 1 ripe avocado, sliced 7. A handful of fresh parsley, finely chopped 8. 1 small red onion, thinly sliced 9. 1 lemon, zested and juiced 10. 1 tablespoon sumac 11. Salt and pepper, to taste 12. Olive oil, for drizzling

Instructions

1. In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed green lentils and cook over medium heat until tender but not mushy, approximately 20 25 minutes. Drain and set aside.
2. In another saucepan, combine the rinsed basmati rice with the cooked lentils and 3 cups of the vegetable broth or water. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for an additional 10 minutes. Fluff with a fork and set aside.
3. While the rice and lentils are cooking, prepare the remaining ingredients: dice the cucumber, chop the tomatoes, slice the red onion, and chop the parsley.
4. To assemble the bowl, divide the cooked lentil and rice mixture evenly among 4 serving bowls. Top each bowl with a portion of diced cucumber, chopped tomatoes, avocado slices, thinly sliced red onion, a sprinkle of sumac, a drizzle of olive oil, lemon zest and juice, and freshly chopped parsley. Season with salt and pepper to taste.

Chef’s Insight

This dish showcases a wide variety of textures and flavors that work together to create a truly satisfying vegan meal. The use of fresh herbs and spices adds depth and complexity to the overall taste experience.

Notes

This recipe is perfect for meal prep, as it can be prepared ahead of time and easily reheated or enjoyed cold. The flavors continue to meld together as the dish sits, creating an even more delicious experience.