Aleppo Pepper-Spiced Lentil and Rice Pilaf
Fragrant lentils and rice cooked together with Aleppo pepper and warm spices, making a comforting and flavorful grain side dish. This middle eastern-inspired rice & grains (vegetarian) ready in about 45 minutes pairs brown lentils, basmati rice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3/4 cup brown lentils
- 1 cup basmati rice
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp Aleppo pepper
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 3 cups vegetable broth
- 1.25 tsp salt
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: Rinse 3/4 cup brown lentils and 1 cup basmati rice separately under cold water until water runs clear. Drain well.
- Step 2: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until soft and translucent.
- Step 3: Add 3 minced garlic cloves, 1 tsp Aleppo pepper, 1/2 tsp ground cumin, and 1/4 tsp ground cinnamon to the onions. Cook for 1 minute until fragrant.
- Step 4: Stir in rinsed lentils and rice, coating them in the spice mixture, then add 3 cups vegetable broth and 1.25 tsp salt. Bring to a boil.
- Step 5: Reduce heat to low, cover, and simmer gently for 25 minutes until the rice and lentils are tender and liquid is absorbed.
- Step 6: Remove from heat and let sit covered for 5 minutes. Fluff with fork and stir in 2 tbsp chopped fresh cilantro before serving.
Frequently asked questions
How long does Aleppo Pepper-Spiced Lentil and Rice Pilaf take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Aleppo Pepper-Spiced Lentil and Rice Pilaf?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep brown lentils from drying out.
Can I substitute ingredients in Aleppo Pepper-Spiced Lentil and Rice Pilaf?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aleppo Pepper-Spiced Lentil and Rice Pilaf for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Aleppo Pepper-Spiced Lentil and Rice Pilaf vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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