Spanish Rice with Lentils
Elevate your weeknight dinner game with this hearty and flavorful Spanish Rice with Lentils—a one-pot dish that’s as nutritious as it is delicious! Packed with protein-rich lentils, aromatic spices like smoky paprika and earthy cumin, and a vibrant medley of vegetables including bell peppers, onions, and tomatoes, this recipe delivers bold Spanish-inspired flavors in every bite. Long-grain rice absorbs the rich, tomato-based broth, creating a perfectly tender and satisfying base, while optional peas bring a pop of color and sweetness. Ready in under an hour, this dish is easy, wholesome, and perfect for meal prep. Garnish with fresh parsley and a squeeze of lemon for a bright finishing touch, and enjoy a complete vegan meal that’s sure to become a family favorite! Keywords: Spanish rice, lentils, vegan dinner, one-pot recipe, Spanish-inspired dish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 medium bell pepper (red, yellow, or green), diced
- 1 cup long-grain white rice
- 1 cup diced tomatoes (canned or fresh)
- 2 tablespoons tomato paste
- 2.5 cups vegetable broth
- 0.75 cup dry green or brown lentils
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup frozen peas (optional)
- 2 tablespoons fresh parsley, chopped (optional garnish)
- 4 lemon wedges, for serving (optional)
Instructions
Rinse the lentils under cold water and set aside.
Heat the olive oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and diced bell pepper, cooking for another 2-3 minutes until fragrant.
Add the rice to the skillet, stirring to coat it in the oil and vegetables. Toast the rice for about 2 minutes.
Stir in the diced tomatoes, tomato paste, smoked paprika, cumin, oregano, salt, and black pepper.
Pour in the vegetable broth and bring to a gentle boil.
Add the rinsed lentils to the pot, stirring to combine.
Reduce the heat to low, cover, and simmer for 35-40 minutes, or until the lentils and rice are tender and the liquid is absorbed. Stir occasionally to prevent sticking.
If using frozen peas, stir them in during the last 5 minutes of cooking to heat through.
Taste and adjust seasoning with additional salt or pepper if needed.
Garnish with fresh parsley and serve with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3827 mg | 166% | |
| Total Carbohydrate | 186.8 g | 68% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 40.9 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3608 mg | 77% | |
*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.
