Spicy Lentil Rice
Spicy Lentil Rice is a bold and flavor-packed one-pot dish that’s perfect for weeknight dinners or meal prepping. Combining the nutty aroma of basmati rice with hearty red lentils, this recipe is infused with warm and vibrant spices like cumin, turmeric, garam masala, and chili powder for a fragrant, spicy kick. Aromatics such as sautéed onion, garlic, ginger, and green chili elevate the dish with irresistible depth. Simmered to perfection in vegetable broth, this wholesome recipe is not only easy to make but also ready in under 45 minutes. Garnished with a squeeze of fresh lemon juice and chopped cilantro, Spicy Lentil Rice makes a nutritious vegan main course or a satisfying side dish. It’s a must-try for lovers of Indian-inspired flavors!
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Recipe Information
Ingredients
- 1 cup basmati rice
- 0.5 cup red lentils (masoor dal)
- 1 medium yellow onion
- 3 large garlic cloves
- 1 inch piece fresh ginger
- 1-2 medium green chili
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garam masala
- 0.25 teaspoon chili powder
- 3 cups vegetable broth or water
- 2 tablespoons cooking oil
- 0.25 cup fresh cilantro (optional, for garnish)
- 1 teaspoon salt
- 1 tablespoon lemon juice
Instructions
Rinse the basmati rice and red lentils under cold water until the water runs clear. Set them aside to drain.
Finely chop the yellow onion, garlic cloves, fresh ginger, and green chili. Adjust the amount of chili to your spice tolerance.
Heat the cooking oil in a large pot or deep skillet over medium heat. Add the cumin seeds and toast them for 30 seconds until fragrant.
Add the chopped onion to the pot and sauté for 3-4 minutes until softened and translucent.
Stir in the garlic, ginger, and green chili. Cook for another 1-2 minutes until aromatic.
Add the turmeric powder, ground coriander, ground cumin, garam masala, chili powder, and salt to the pot. Stir and cook for 30 seconds to toast the spices.
Add the rinsed rice and lentils to the pot. Stir well to coat them in the spice mixture.
Pour in the vegetable broth or water and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes until the rice and lentils are tender and the liquid is fully absorbed.
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. Stir in the lemon juice and garnish with fresh cilantro, if using.
Serve the Spicy Lentil Rice warm as a main course or alongside a side salad or bread.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5231 mg | 227% | |
| Total Carbohydrate | 105.3 g | 38% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 11.8 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1851 mg | 39% | |
*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.
