Spiced Rice with Lentils
Elevate your weeknight dinners with this hearty and aromatic Spiced Rice with Lentils, a one-pot wonder brimming with rich spices and vibrant flavors. This comforting dish combines fluffy basmati rice and tender lentils simmered in a fragrant blend of cumin, coriander, turmeric, and cinnamon, all brought to life with sautéed onions and garlic. Perfectly balanced with the warmth of vegetable broth and a subtle citrus note from optional fresh lemon wedges, this vegetarian recipe is both nourishing and satisfying. Ready in under an hour with minimal prep time, it’s ideal for busy evenings but special enough to wow guests. Serve it topped with fresh cilantro for a burst of color and freshness, making this wholesome, protein-packed meal as beautiful as it is delicious. Keywords: spiced rice, lentil recipes, vegetarian dinner ideas, easy one-pot meals, healthy weeknight dinner.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 1 cup brown or green lentils
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon ground cinnamon
- 3 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 4 lemon wedges (optional, to serve)
Instructions
Rinse the lentils and rice under cold running water until the water runs clear. Set aside.
In a medium pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, or until softened and golden brown.
Stir in the minced garlic, ground cumin, ground coriander, ground turmeric, and ground cinnamon. Cook for an additional 1 minute until fragrant.
Add the rinsed lentils to the pot and stir to combine with the onions and spices.
Pour in the vegetable broth, add the bay leaf, and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
After 15 minutes, stir in the rinsed rice along with the salt and black pepper. Ensure the rice is evenly distributed in the pot.
Cover the pot again and simmer on low heat for another 20 minutes, or until the rice and lentils are tender and have absorbed the broth.
Remove from heat and let the pot sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the spiced rice and lentils with a fork. Remove and discard the bay leaf.
Serve warm, garnished with chopped cilantro if desired, alongside lemon wedges for an extra burst of freshness.
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 6.9 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 722 mg | 15% | |
*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.
