Lovely Brown Rice and Lentils
Embrace the wholesome flavors of simplicity with this Lovely Brown Rice and Lentils recipe, a hearty and nutritious one-pot meal that's perfect for busy weeknights or meal prepping. Featuring tender brown rice, protein-packed lentils, and fragrant spices like cumin and coriander, this dish is simmered to perfection in savory vegetable broth for layers of rich, earthy flavor. A quick sauté of onion and garlic adds depth, while a sprinkle of fresh parsley or cilantro offers a bright, herbaceous finish. Ready in under an hour with minimal prep, this vegan and gluten-free recipe is a comforting yet healthy choice that pairs beautifully with a squeeze of fresh lemon. Perfect as a main dish or a versatile side, it’s a must-try for lovers of wholesome, plant-based cuisine!
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Recipe Information
Ingredients
- 1 cup brown rice
- 1 cup green or brown lentils
- 4 cups vegetable broth (or water)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley or cilantro, chopped
- 1 whole lemon, cut into wedges (optional, for serving)
Instructions
Rinse the brown rice and lentils separately under cold water until the water runs clear. Drain and set aside.
In a medium pot, bring 4 cups of vegetable broth or water to a boil. Add the brown rice and reduce the heat to low. Cover the pot with a lid and simmer for 15 minutes.
After 15 minutes, add the lentils to the pot with the rice. Stir gently and cover again. Continue to simmer for another 25-30 minutes, or until both the rice and lentils are tender and have absorbed most of the liquid.
While the rice and lentils cook, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened and translucent.
Add the minced garlic, ground cumin, and ground coriander to the skillet. Stir and cook for 1-2 minutes, until the spices are fragrant.
Once the rice and lentils are cooked, drain any excess liquid if necessary. Add the rice and lentil mixture to the skillet with the onions and spices.
Stir everything together and season with salt and black pepper to taste. Let the mixture cook on low heat for 2-3 minutes to allow the flavors to meld.
Remove from heat and garnish with freshly chopped parsley or cilantro.
Serve warm with a wedge of lemon on the side, if desired.
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4542 mg | 197% | |
| Total Carbohydrate | 109.6 g | 40% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 13.1 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1476 mg | 31% | |
*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.
