Spiced Lentils and Rice
Discover the comforting flavors of Spiced Lentils and Rice, a hearty one-pot dish infused with warm, aromatic spices like cumin, turmeric, and a hint of cinnamon. This nourishing recipe combines tender lentils and fluffy basmati rice, simmered to perfection in savory vegetable broth. The sautéed onion, garlic, and fresh ginger create a robust base, while optional fresh cilantro and zesty lemon wedges add a finishing touch of freshness. Perfect for a quick, vegetarian weeknight dinner or a satisfying meal prep option, this wholesome recipe is easy to make and packed with protein and flavor. Enjoy a dish that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 piece cinnamon stick
- 4 cups vegetable broth
- 1 cup green or brown lentils, rinsed and drained
- 1 cup basmati rice, rinsed and drained
- n/a salt, to taste
- n/a black pepper, to taste
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until softened and slightly golden.
Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, and the cinnamon stick. Stir to coat the onion mixture in the spices, and cook for 1 minute.
Pour in the vegetable broth and stir well.
Add the rinsed lentils to the pot, cover, and simmer on low heat for 15 minutes.
After 15 minutes, add the rinsed basmati rice to the pot. Stir gently to combine.
Cover and continue simmering for an additional 20-25 minutes, or until the lentils and rice are tender and the liquid has been absorbed.
Remove the cinnamon stick and season the dish with salt and black pepper to taste.
Fluff the mixture with a fork and let it sit, covered, for 5 minutes before serving.
Garnish with fresh cilantro and serve with lemon wedges, if desired.
Nutrition Facts
Calories |
1214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2648 mg | 115% | |
| Total Carbohydrate | 179.8 g | 65% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 27.9 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3019 mg | 64% | |
*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.
