Rice with Lentils
Discover the ultimate one-pot comfort food with this hearty and nutritious Rice with Lentils recipe! Brimming with the earthy flavors of tender brown lentils, fragrant long-grain rice, and aromatic spices like cumin, coriander, and turmeric, this simple yet satisfying dish is perfect for a wholesome weeknight dinner. The caramelized onions and garlic create a rich flavor base, while a splash of lemon juice and fresh parsley add a bright, zesty finish. Simmered in vegetable broth for deep, savory notes, this vegan-friendly recipe is both filling and nutrient-packed. Ready in just under an hour, this meal is perfect for meal prep or serving as a main course alongside your favorite salads or roasted vegetables. Ideal for fans of plant-based cuisine, this dish is not only flavorful but also a great source of protein and fiber. Try it today and bring warmth and comfort to your table!
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Recipe Information
Ingredients
- 1 cup brown lentils
- 1 cup long-grain rice
- 1 large onion
- 3 pieces garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 3 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Rinse the lentils under cold water until the water runs clear, then drain them well.
In a large pot, bring the lentils and 2 cups of water to a boil. Reduce the heat and let it simmer for 15 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside.
Meanwhile, rinse the rice under cold water until the water runs clear, then let it drain well.
Peel and finely chop the onion. Mince the garlic cloves.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the cumin seeds and stir for about 30 seconds until fragrant.
Add the chopped onion to the skillet and sauté for 5–7 minutes, until they are soft and lightly golden.
Stir in the minced garlic, coriander powder, and turmeric powder. Cook for another 2 minutes, stirring frequently to prevent burning.
Add the drained rice to the skillet and stir well to coat it with the onion and spice mixture.
Pour in the vegetable broth, and add salt and black pepper. Stir to combine.
Bring the mixture to a boil, then cover the skillet and reduce the heat to low. Let it simmer for about 15 minutes, or until the rice is cooked and has absorbed all the liquid.
Fold in the cooked lentils gently, cover the skillet again, and let it sit over the heat for another 5 minutes to allow the flavors to meld together.
Remove the skillet from the heat, then sprinkle freshly chopped parsley over the rice and lentils.
Drizzle with lemon juice before serving for a refreshing note.
Nutrition Facts
Calories |
1259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4066 mg | 177% | |
| Total Carbohydrate | 166.5 g | 61% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 24.5 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2606 mg | 55% | |
*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.
