My favorite recipes are rooted in something familiar but include a twist to make it more unique and fun. Pilafs are usually grain-based but this lentil pilaf highlights one of my favorite legumes: black lentils. Paired with roasted romanesco, a spice-laden dressing, and dates, the pilaf is unique, beautiful, and tastes amazing. One word of advice: don't try to swap red lentils for black! French, green, or brown are all better alternatives!
It can be really hard to work within everyone's dietary needs during the holidays. My favorite way to tackle the puzzle is to find the what everyone can eat. That's is why I love this vegan thanksgiving feast. It's flavorful, full of wonderful fall vegetables, and happens to be gluten-free too. A perfect way to feed your guests a healthy and filling meal. The full meal includes:
Red Kuri Squash Curry with Chard
Shaved Parsnip Salad
Lentil Pilaf with Romanesco
Wine Pairing: 2013 Benziger North Coast Sauvignon Blanc: Bright citrus notes finish with soft apricot, complementing the earthy lentil pilaf and crisp roasted romanesco.
This lentil pilaf is an easy, flavorful side dish to any holiday meal and can work well with other brassicas if you cannot find romanesco.
Tips & Tricks: I usually cover the lentils for part of the time, but uncover them part way through to let them finish cooking.
Stock up: get the pantry ingredients you will need: black lentils, olive oil, vegetable broth
I'm hesitant to give too many variations because this lentil pilaf recipe, as made above, hits beyond expectation. It's filling, has the right balance of flavor, and can work well outside of a holiday meal (think awesome work lunch). However, a few small changes you could make:
Dried Fruit: Golden raisins can easily be swapped for the dates. They’ll have the same sweetness but add a bit of flavor.
Nuts: Try this pilaf with cashew pieces instead of almonds.
Cauliflower: If you can’t find romanesco, roasted cauliflower would also be delicious. Any color would do!
Lentils are a must in my pantry. I keep red lentils on hand for quick soups, stews, and creamy meals while I have brown lentils on hand to make my favorite lentil bites. Black and French lentils tend to rotate but both hold up well in salads, tacos, enchiladas, and most places you might use chickpeas. A few of my favorite lentil recipes include:
Red Lentil Masala with Spinach
Spicy Lentil Tacos with Radish Salsa
Harissa Lentils and Cauliflower
O I love romanesco! I feel like it has a subtle sweet taste! So good!
I couldn't find black lentils at my market in the bulk section. However, I did find them in a can. Since they are already cooked, do I still use the same amount of liquid when cooking them? I don't want them to turn into a pile of mush. Any suggestions?
I've honestly never used canned lentils. However, if they are already cooked, I wouldn't cook them again. My suggestion would be to cook the garlic in a little olive oil then add the spices and lentils, just to warm- no extra liquid!
This pilaf sounds absolutely spectacular. I would probably try the golden raisins in place of dates - they are easier and I like them better. I wish we could get Romanesco here, but I'm guessing that green cauliflower would end up similar. It least it would give a similar look.
This recipe is just amazing. I tried it today for me and some of my friends. We loved it! it's very easy to make, very healthy and very tasty. I never tried lentils since today, to be honest, but they taste good. One more thing: I used this pilaf recipe near some shrimps and it was absolutely delicious!
Simple but delicious enough to make the colleagues jealous at lunch 🙂