Aegean Sunset Lentil Pilaf
This vibrant pilaf combines earthy lentils with the bright, fresh flavors of Greek ingredients, reminiscent of an Aegean sunset. Sun-dried tomatoes and crumbled feta add a delightful tang, while a hint of lemon and fresh dill brings it all together.
Prep Time
45 min
Difficulty
Easy
Servings
4
Calories
350 kcal
Instructions
- 1
Rinse the green lentils thoroughly under cold water and drain.
~1 min - 2
In a large pot, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender.
~30 min - 3
While the lentils are simmering, finely chop the red onion and mince the garlic. Chop the sun-dried tomatoes.
~5 min - 4
Once the lentils are tender, drain any excess liquid if necessary. Stir in the olive oil, chopped red onion, minced garlic, and chopped sun-dried tomatoes. Cook for another 5 minutes, stirring occasionally, until the onion is softened and fragrant.
~5 min - 5
Remove the pot from the heat. Stir in the crumbled feta cheese, chopped fresh dill, and lemon juice. Season with salt and black pepper to taste.
~2 min - 6
Serve warm in a serving bowl.
Tips
- For an extra depth of flavor, sauté the red onion and garlic in olive oil before adding the lentils and broth.
- This pilaf is excellent served as a light lunch on its own, or as a side dish with grilled halloumi or roasted vegetables.
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