Easy One Pot Lentils and Rice
Discover the ultimate comfort food with this Easy One Pot Lentils and Rice recipe—an effortless, hearty meal perfect for busy weeknights. Packed with protein-rich lentils, tender rice, and a medley of aromatic vegetables and warming spices like cumin, coriander, and paprika, this wholesome dish comes together in just one pot for minimal cleanup. Simmered in a flavorful vegetable broth and finished with a sprinkle of fresh parsley, it’s a satisfying vegan and gluten-free option that pairs well with a side salad or crusty bread. Ready in under an hour, this filling, budget-friendly recipe is ideal for meal prep or feeding a family.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 pieces garlic cloves, minced
- 1 medium carrot, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 cup uncooked green or brown lentils, rinsed
- 1 cup uncooked long-grain rice, rinsed
- 4 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece bay leaf
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the minced garlic and diced carrot, cooking for another 2 minutes.
Add the ground cumin, ground coriander, and paprika to the pot, stirring to coat the vegetables in the spices. Cook for 1 more minute to toast the spices.
Add the rinsed lentils and rice to the pot, stirring to combine with the vegetable mixture.
Pour in the vegetable broth, then add the salt, black pepper, and bay leaf. Stir well.
Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot with a tight-fitting lid. Simmer for 30-35 minutes, or until the lentils and rice are tender and the liquid is mostly absorbed.
Remove from heat and let the mixture rest, covered, for 5 minutes to fully absorb the flavors.
Remove the bay leaf and fluff the lentils and rice with a fork.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4659 mg | 203% | |
| Total Carbohydrate | 365.8 g | 133% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 25.1 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3775 mg | 80% | |
*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.
