Lentil Pilaf

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

This pilaf method is one I prefer if the lentils are going to be eaten as they are. For soups, gratins, and purees, cook them in boiling water.


  • 1 cup lentils, de Puy, or beluga
  • 2 tablespoons butter
  • 1


Heat the butter in a 2-quart casserole. Add the onion and 2 tablespoons of water. Cover and sweat for 5 minutes. Add the lentils and cook while stirring for 5 minutes, until the lentils are well coated and