Angel hair lentil pilav

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Recipe by Damaris Beems Course: MainsCuisine: Arabic
Servings

4

Preparation

10

minutes
Cooking time

40

minutes
Soaking of the lentils

8

hours
Total time

50

minutes

This is a very fine dish. Deliciously soft, deliciously spiced. Lovely. It’s very reminiscent of one of my favorite dishes, pjadra, but it also has a lot of individuality though. We eat this pilav with a fresh salad of tomatoes or a nice light green salad. Vermicelli and lentils together sound like a special combination, but when you eat it like this you think: why didn’t I come up with this before. It’s so obvious.

Ingredients

  • 150 gram green/brown lentils

  • 4 table spoons olive oil

  • 150 gram angel hair / vermicelli

  • 50 gram plant based butter

  • 4 onions

  • 1 tea spoon black pepper, piment and cinnamon

  • 400 ml vegan chicken broth

Preparation

  • Boil the lentils in plenty of water for half an hour.
  • Heat the olive oil in another pan and fry the vermicelli until golden brown. Beware, vermicelli quickly turns black. Stir well and stay with it. When all the vermicelli has turned brown, scoop it out of the pan.
  • Now put the butter in the same pan and add the herbs and 2 onions that you have finely chopped. Stir and let it bake on very low heat for 15-20 minutes. Then add the vermicelli and the drained lentils and the chicken stock. Let everything boil for 5-10 minutes. Then turn off the heat and put the lid on tightly, and let it rest for another 5 minutes. Season with salt and pepper.
  • In another pan, heat a little more olive oil and fry the remaining onions that you have finely chopped caramel brown. You can scoop these on the pilaf when serving.

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