STREETLY RECIPE

Fragrant Herb and Lentil Basmati Pilaf

A comforting one-pot basmati rice dish gently simmered with earthy lentils, tender leeks, and fresh herbs.

By Streetly · 27 October 2026

Prep: 15 min
Cook: 25 min
Serves: 4

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Serving suggestion

Culinary Approach

This savoury pilaf combines aromatic basmati rice with ready-cooked green lentils and aromatic vegetables. Sautéing the aromatics creates a flavour base that infuses into the long grains as they simmer gently.

Cooking Guidance

Rinsing the basmati thoroughly removes surface starches to guarantee separate, fluffy grains. Keep the pan tightly covered during cooking and allow the rice to rest undisturbed off the heat so that residual steam finishes the dish evenly.

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Ingredients

For 4 people. Recipe quantities are separate from the pack sizes sold by each shop.

Adds 8 whole shop packs or units, including pantry staples. Sign in if needed, then edit your basket in Streetly. Drinks are separate.

300g basmati riceTilda Pure Original Basmati Rice - 2kg Nisha Local
From £14.79
30ml extra virgin olive oilExtra Virgin Olive Oil - 250ml Nisha Local
From £4.99
250g leeksOrganic Leeks Farmers Market
From £5.06
15g garlicOrganic Garlic Farmers Market
From £2.57
10g fresh thymeFresh Organic Thyme Farmers Market
From £2.75
1 x 400g pack ready-cooked green lentils, drained and rinsedGreen Lentils 400g The Kensal Store
From £1.39
15ml lemon juiceOrganic Lemon Pressed Juice 200ml Farmers Market
From £2.68
15g fresh parsleyFresh Organic Parsley Farmers Market
From £2.75

Prices are for whole packs or individual items, not the amount used in the recipe. Stock follows the website catalogue refresh; Streetly confirms current availability and delivery at checkout.

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Method

01
Rinse the Rice
Place 300g basmati rice into a fine sieve and rinse thoroughly under cold running tap water until the water runs completely clear, then leave to drain.
Done
02
Prepare and Sauté the Aromatics
Trim, wash, and finely slice the vegetables. Heat 30ml extra virgin olive oil in a large saucepan over medium heat. Add 250g leeks and sauté for 5 minutes until soft and translucent, then stir in finely minced 15g garlic along with stripped leaves from 10g fresh thyme, cooking for a further minute until fragrant.
Done
03
Simmer the Pilaf
Add the drained rice and 1 x 400g pack ready-cooked green lentils, drained and rinsed into the pan, stirring gently to coat the grains. Pour in 600ml water, bring the liquid to a rolling boil over high heat, then immediately reduce the heat to the lowest setting, cover tightly with a lid, and simmer undisturbed for 12 minutes.
Done
04
Steam, Finish and Serve
Remove the pan from the heat and leave it covered to rest for 5 minutes. Remove the lid, drizzle over 15ml lemon juice, scatter in finely chopped 15g fresh parsley, and gently fluff the grains with a fork before spooning into warm serving bowls.
Done

Read the ingredient labels for allergens and dietary suitability, and follow any pack-specific cooking instructions. Water used for cooking is a pantry essential.

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