Rice Lentils and Veggies
Elevate your weeknight dinner with this vibrant and nourishing Rice, Lentils, and Veggies recipe—a wholesome, one-pot dish packed with flavor and nutrition. Featuring fluffy basmati rice, protein-rich lentils, and a medley of fresh vegetables like zucchini, bell pepper, and carrots, this meal is infused with aromatic spices, including cumin, turmeric, and paprika. Simmered in vegetable broth for ultimate depth, it’s an easy, 45-minute recipe that’s perfect for busy nights. Garnish with fresh parsley or cilantro for a burst of freshness and serve as a satisfying main course or a versatile side dish. This simple yet flavorful dish is vegan, gluten-free, and sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 1 cup Green or brown lentils
- 1 medium Carrot
- 1 medium Bell pepper (any color)
- 1 medium Zucchini
- 1 medium Onion
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 4 cups Vegetable broth
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground turmeric
- 0.5 teaspoons Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley or cilantro (optional)
Instructions
Rinse the rice and lentils thoroughly under cold water until the water runs clear. Set aside.
Finely chop the onion, garlic, carrot, bell pepper, and zucchini into small, even-sized pieces.
In a large pot or deep skillet, heat the olive oil over medium heat.
Add the chopped onion and garlic to the pot. Sauté for 2-3 minutes until fragrant and translucent.
Stir in the carrot, bell pepper, and zucchini, and cook for an additional 5 minutes until the vegetables start to soften.
Add the ground cumin, turmeric, paprika, salt, and black pepper to the vegetable mixture. Stir well to evenly coat the veggies in the spices.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Once boiling, add the rinsed rice and lentils to the pot. Stir to combine.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 25-30 minutes, or until the rice and lentils are tender and have absorbed most of the liquid.
Check occasionally and give it a gentle stir to prevent sticking. If the mixture looks dry before the rice and lentils are fully cooked, add a little more broth or water as needed.
Once cooked, remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice and lentils with a fork, and sprinkle with freshly chopped parsley or cilantro if desired.
Serve warm as a main dish or a hearty side. Enjoy!
Nutrition Facts
Calories |
319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1064 mg | 46% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 8.6 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 960 mg | 20% | |
*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.
