Lentils with Rice and Potato
Experience the comforting warmth of **Lentils with Rice and Potato**, a wholesome one-pot meal that's both hearty and easy to prepare. Featuring tender brown lentils, fluffy basmati rice, and velvety potato cubes, this recipe is infused with aromatic spices like cumin, turmeric, and a hint of cinnamon for a flavorful twist. Simmered in savory vegetable broth, this dish achieves a perfectly balanced taste and texture while remaining entirely vegetarian and nutrient-packed. A garnish of fresh cilantro adds a pop of brightness to each serving. With simple ingredients and a hands-off cooking method, it’s a perfect weeknight dinner that doesn’t compromise on depth of flavor. Serve it on its own for a satisfying, plant-based meal or pair it with your favorite flatbread for a complete feast.
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Recipe Information
Ingredients
- 1 cup Brown lentils
- 1 cup Basmati rice
- 2 medium Potato
- 1 large Onion
- 3 Garlic cloves
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 1 Cinnamon stick
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 cups Vegetable broth
- 2 tablespoons Fresh cilantro (optional for garnish)
Instructions
Rinse the lentils under cold water until the water runs clear. Set them aside.
Wash and peel the potatoes, then cut them into bite-sized cubes. Set aside.
Rinse the rice in cold water until the water runs clear, then soak it in a bowl of water for 15 minutes.
Finely chop the onion and mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, ground cumin, and ground turmeric. Cook for another 1-2 minutes until fragrant.
Add the cubed potatoes and stir to coat them in the spices. Cook for 3-4 minutes.
Pour the vegetable broth into the pot, then add the rinsed lentils, the cinnamon stick, salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the lentils and potatoes simmer for 20 minutes.
Drain the soaked rice and add it to the pot. Stir gently to combine all ingredients.
Cover the pot again and let it simmer for another 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed. Stir occasionally to prevent sticking.
Taste and adjust seasoning with additional salt or pepper if needed.
Remove the cinnamon stick and discard it.
Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
1575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 5115 mg | 222% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 32.3 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4048 mg | 86% | |
*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.
