Lentil and Rice Pilar (Megadarra)

Servings: 4


  • 1 tablespoon extra virgin olive oil
  • 2 large onions, peeled and sliced (4 cups)
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup lentils, dry, washed (2 cups cooked)
  • ½ cup long grain white rice
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons chopped cilantro


1. Heat the broth in a saucepan. Add the lentils and simmer 20 minutes.

2. While the lentils are cooking, heat the oil in a large high-sided skillet on medium high. Sauté the onions until golden brown. Take half the onions out of the pan and set aside.

3. Add the remaining onions, rice, salt, and pepper to the simmering lentils. Cover and bring to a boil. Reduce the heat and cook very slowly about 20 minutes or until the lentils and rice are tender.

4. Serve in a bowl topped with the reserved onions and chopped cilantro.

Values per serving:
Calories: 286, Total Fat: 4 g
Fiber: 10 g

Provides 3 vegetable servings per person