Lentil vegetable pilaf recipe

(12 ratings)

Vegetable pilaf made with lentils is inspired by a rice based pilaff but uses lentils to up the protein and cut the carb count! An ideal healthy midweek meal

(Image credit: TI Media Limited)
  • healthy
  • Vegan
  • Vegetarian
  • healthy
Preparation Time15 mins
Cooking Time25 mins
Total Time40 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories480 Kcal24%
Fat16 g23%
Saturated Fat3 g15%

This vegetable pilaf made with lentils is packed with goodness and just what you need after a long day. Puy lentils are a great vegetarian source of protein and will keep you feeling fuller for longer so you’re less likely to crave a snack. Plus they count as one of your five a day and are an easy way to boost your daily total veg count. We’ve also included Brazil nuts for some added crunch and an extra protein boost. Our vegetable pilaf is also packed with kale. Did you know kale is one of the most nutrient-dense foods around? It is also a brilliant source of vitamins A, K and C, which help your immune system and vision. So if you’re looking for a health boost you need to give our vegetable pilaf lentils a go. This recipe is so easy to make and it can be frozen. Make a big batch and get ahead, then when you’re running low on time or feeling too under the weather to cook a whole meal, you’ll have this on stand-by ready to save the day.


  • 500g butternut squash, cubed
  • 1 garlic clove, crushed
  • 2 red onions, chopped
  • 1tbsp olive oil
  • 300ml puy lentils
  • 900ml vegetable stock
  • 175g kale
  • 60g Brazil nuts




  1. Heat the oven to 200°C. Spread the butternut squash out in a roasting tin. Season and sprinkle with the garlic, red onions and oil. Roast for 20 mins.
  2. Meanwhile, put the lentils and stock into a pan. Simmer gently for 20 mins, until just tender.
  3. Stir the roasted squash, add the kale and nuts, and cook for just 3 mins, to crisp up slightly.
  4. Drain the lentils and tip into the roasting tray. Stir to combine, then serve.

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