Coconut Lentils and Rice Arroz Con Lentejas Y Coco
Savor the comforting warmth of Coconut Lentils and Rice (Arroz Con Lentejas Y Coco), a hearty dish brimming with fragrant spices and creamy coconut richness. This vegan, one-pot recipe seamlessly blends tender lentils, fluffy basmati rice, and a medley of aromatic spices like cumin, turmeric, and coriander, all cooked together in velvety coconut milk. Finished with a sprinkle of fresh cilantro and a squeeze of lime, this wholesome meal strikes the perfect balance of earthy, creamy, and tangy flavors. Ready in under an hour, it's a nourishing and flavorful dinner option that’s simple to prepare and ideal for a cozy weeknight meal. Perfect for fans of plant-based cooking, international cuisine, or quick and satisfying recipes, this dish is sure to impress!
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Recipe Information
Ingredients
- 1 cup Brown or green lentils
- 1 cup Rice (long-grain or basmati)
- 1 cup Coconut milk (full-fat)
- 2.5 cups Water
- 2 tablespoons Olive oil
- 1 medium White or yellow onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Cumin powder
- 1 teaspoon Ginger (grated)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro (chopped)
- 1 whole Lime (cut into wedges)
Instructions
Rinse the lentils thoroughly under cold water and set them aside.
In a medium pot, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, grated ginger, cumin, turmeric, and coriander. Cook for 1-2 minutes until fragrant.
Add the rinsed lentils to the pot and stir to coat them in the spice mixture.
Pour in 2 cups of water and add a bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the lentils are tender.
Rinse the rice under cold water until the water runs clear, then drain.
Once the lentils are cooked, add the rinsed rice, coconut milk, 0.5 cups of water, salt, and black pepper to the pot. Stir gently to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot tightly and cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Turn off the heat and let the pot sit covered for 5-10 minutes to allow the flavors to meld.
Remove the bay leaf and fluff the rice and lentils gently with a fork.
Garnish with fresh chopped cilantro and serve with lime wedges on the side for a bright, tangy finish.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 508 mg | 22% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 4.4 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 475 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
