One-Pot Spiced Lentil and Rice Pilaf with Toasted Almonds

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Fragrant lentil and rice pilaf cooked with warming spices and finished with crunchy toasted almonds for texture. This Middle Eastern-inspired Easter recipe (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.

Ingredients

• 1 cup, rinsed brown lentils
• 1 cup, rinsed basmati rice
• 3 cups vegetable broth
• 1 small, finely chopped yellow onion
• 2, minced garlic cloves
• 2 tbsp olive oil
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup sliced almonds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.