One-Pot Spiced Lentil and Rice Pilaf with Toasted Almonds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fragrant lentil and rice pilaf cooked with warming spices and finished with crunchy toasted almonds for texture. This middle eastern-inspired easter (gluten free) ready in about 55 minutes pairs brown lentils, basmati rice, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.4 (9 ratings) Prep: 10 min Cook: 45 min Serves 4 Middle Eastern cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 small finely chopped yellow onion and sauté for 5 minutes until soft and translucent.
  2. Step 2: Stir in 2 minced garlic cloves, 1/2 tsp ground turmeric, 1/4 tsp ground cinnamon, and 1 tsp ground cumin. Cook for 1 minute until fragrant.
  3. Step 3: Add 1 cup rinsed brown lentils and 1 cup rinsed basmati rice to the pot, stirring to coat in the spices.
  4. Step 4: Pour in 3 cups vegetable broth, season with 1 tsp salt and 1/2 tsp black pepper, and bring to a boil.
  5. Step 5: Reduce heat to low, cover, and simmer for 35-40 minutes until the lentils and rice are tender and liquid is absorbed.
  6. Step 6: While the pilaf cooks, toast 1/4 cup sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant.
  7. Step 7: Fluff the cooked pilaf with a fork, then sprinkle toasted almonds on top before serving.

Frequently asked questions

How long does One-Pot Spiced Lentil and Rice Pilaf with Toasted Almonds take to make?

Total time is about 55 minutes (10 min prep + 45 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 One-Pot Spiced Lentil and Rice Pilaf with Toasted Almonds?

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 One-Pot Spiced Lentil and Rice Pilaf with Toasted Almonds?

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 One-Pot Spiced Lentil and Rice Pilaf with Toasted Almonds 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 One-Pot Spiced Lentil and Rice Pilaf with Toasted Almonds gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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