Lentils are the main ingredient in Lentil Pilaf, providing a rich source of protein and fiber.

Red lentils are commonly used in Lentil Pilaf due to their quick cooking time and mild flavor.

Rice is a main ingredient in Lentil Pilaf, providing a base for the dish and adding texture.

Cumin, coriander, and turmeric are commonly used spices in Lentil Pilaf, adding warmth and depth of flavor.

Lentil Pilaf is traditionally cooked on the stovetop, allowing for better control over the cooking process.

A ratio of 2:1 lentils to rice is commonly used in Lentil Pilaf, resulting in a balanced texture and flavor.

Lentil Pilaf typically takes around 30-35 minutes to cook, depending on the type of lentils used.

Yogurt or raita is commonly served with Lentil Pilaf, adding a cooling and refreshing element to the dish.

Lentil Pilaf is enjoyed during religious festivals, special occasions, and as part of everyday meals in Indian cuisine.

Lentil Pilaf is particularly popular in North India, where it is often served with yogurt or raita.

Vegetable Lentil Pilaf is a popular variation that includes a variety of vegetables, such as carrots, peas, and bell peppers.

Using brown rice, reducing oil, and adding more vegetables are all ways to make Lentil Pilaf healthier.

A serving size of 1 cup of Lentil Pilaf is generally recommended for a balanced meal.

Lentil Pilaf can be stored in the refrigerator for a few days or in the freezer for longer periods.

Lentil Pilaf can be served as a main course, a side dish, in a wrap or burrito, or as a salad topping.