EatSmarter exclusive recipe

Rice-Lentil Pilaf

with Chicken and Ginger-Tomato Sauce

Recipe development: EAT SMARTER
Rice-Lentil Pilaf

Rice-Lentil Pilaf - Comfort food with an exotic twist

30 min.
1 hr
Ready in


for 4 servings
1 piece
fresh Ginger root (about 8 grams)
3 tablespoons
1 ounce
1 teaspoon
5 ounces
2 cups
thin Chicken breast cutlet (Each 50 g)
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Kitchen utensils

1 Pot (with lid), 2 large Skillets (1 with lid), 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Slotted spoon

Preparation steps

Step 1/10
Rice-Lentil Pilaf preparation step 1

In a pot, bring 2 liters (approximately 4 1/4 cups) of water to a boil. Rinse tomatoes, wipe dry and cut out the stems. 

Step 2/10
Rice-Lentil Pilaf preparation step 2

Use a sharp knife to score an X on the bottom of each tomato. 

Step 3/10
Rice-Lentil Pilaf preparation step 3

With a skimmer, gently place the tomatoes into boiling water for about 30 seconds, then remove and immediately plunge into a bowl of ice water. 

Step 4/10
Rice-Lentil Pilaf preparation step 4

Allow tomatoes to cool slightly, then remove skins.

Step 5/10
Rice-Lentil Pilaf preparation step 5

Halve the tomatoes, scoop out the seeds and coarsely chop tomatoes. 

Step 6/10
Rice-Lentil Pilaf preparation step 6

Peel the ginger root and shallot. Grate the ginger and finely dice the shallot. Heat 1 teaspoon oil in the pot. Sauté ginger and shallot until translucent. Add tomatoes and season with salt and pepper, then cover and cook over low heat until tomatoes soften and form a sauce, about 15 minutes.

Step 7/10
Rice-Lentil Pilaf preparation step 7

Meanwhile, peel the onion and garlic, chop finely and sauté in a large pan with 1 tablespoon oil until translucent.

Step 8/10
Rice-Lentil Pilaf preparation step 8

Add lentils to pan and cook, stirring, for 1 minute.

Step 9/10
Rice-Lentil Pilaf preparation step 9

Add turmeric and rice to pan, stirring to combine. 

Step 10/10
Rice-Lentil Pilaf preparation step 10

Pour in broth and bring to a boil. Reduce heat to medium, cover and cook until rice is tender, about 35 minutes. Meanwhile, rinse chicken, pat dry and season with salt and pepper. Heat remaining oil in another large pan and cook chicken over high heat until browned, about 3 minutes on each side. Reheat the tomato sauce and serve with rice-lentil pilaf.

Additional advice