Lentils with Rice is a one-pan, flavor-packed, and nutritious dish! It combines tender lentils with perfectly cooked rice seasoned with aromatic spices. So easy to prepare and packed with protein and fiber --- a satisfying meal that will surely make you ask for seconds!
Like potato stew, this easy lentils and rice dish is an excellent choice if you want to steer clear from serving meat --- they are as delicious and filling.
It's made with green lentils, perfectly cooked rice, and vegetables and seasoned with some heat and earthiness from the spices. It's a complete meal in every serving.
I normally don't even serve anything with it, to be honest. But if you insist, some slices of bread would work --- to wipe your plate off. ;--)
Oh! Don't forget that drizzle of olive oil when serving. Absolute yum!
FOR MORE EASY ONE-PAN MEALS, CHECK OUT THESE RECIPES!
Ingredients
- Olive oil - extra virgin olive oil for sautéing and serving rice with lentils.
- Vegetables - garlic, onion, celery, carrot and bell pepper.
- Lentils - I always use dried green lentils, but pre-cooked lentils will also work.
- Tomato paste - or tomato puree; just use your favorite brand.
- Stock - I typically use vegetable stock to make lentils with rice.
- Rice - I strongly suggest using basmati rice if you have it on hand.
- Seasoning & spices - bay leaf, cumin, paprika, cumin seeds, salt, and pepper.
How to make lentils with rice
Start by heating oil in a medium-sized pan over medium-high heat.
Once ready, sauté the garlic and onions --- until they soften.
Add the chopped carrot, celery, bell pepper, and some salt.
Continue sauteing for around three minutes, softening the vegetables.
Add the tomato paste, cumin, paprika and cayenne.
Continue cooking for two more minutes --- mixing often to avoid burning the spices (lower the heat if necessary).
Add the rinsed green lentils.
Mix, then pour the stock and add the bay leaf.
Cover with a lid and bring to a boil.
Adjust the heat to medium-low, and simmer for twenty-five minutes.
Add the rice and continue simmering for fifteen to eighteen minutes or until the rice is cooked.
While simmering, taste and adjust the seasoning by adding salt and black pepper (or any of the used spices).
Remove the pan from heat and transfer your lentils with rice to serving plates.
Drizzle with olive oil on top ---- and enjoy!
Helpful tips
- Chop the carrots, celery, and bell pepper into the same size. This way, every spoonful will contain at least one piece of all the ingredients, not just rice and lentils.
- There is no need to simmer the lentils for a long time when cooking pre-cooked ones.
- Remember not to add too much salt at once, especially if you are using seasoned stock. It is better to taste it at the end of cooking and adjust accordingly.
Recipe variation
- Bell pepper. You can use any color bell pepper; green, yellow, or orange would be excellent.
- Potatoes. Since almost every pantry has these, you can use them as well. Make sure you chop them the same size as the other vegetables, but you add them with the rice unless you want them falling apart when serving.
- Stock. Chicken stock will also work and give that slightly different flavor base.
Looks absolutely delicious, right? I guarantee you that it is! So, try this lentils and rice recipe one of these days! 🙂
OR YOU CAN GET MORE IDEAS FROM THIS LIST OF EASY MAIN DISHES!
📖 Recipe
Lentils with Rice Recipe
Equipment
- Chopping board
- Kitchen knife
- Measuring cups
- Measuring spoons
- Colander
Ingredients
- 140 grams green lentils (2/3 cup), rinsed and drained
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped finely
- 1 medium red bell pepper
- 1 stalk celery
- 1 small carrot
- 70 grams rice (1/3 cup)
- 4 to 4 & 1/2 cups stock
- 1 tablespoon tomato paste, heaping
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1 piece dried bay leaf
- salt and pepper, to season
Instructions
- Heat oil in a medium-sized pan over medium-high heat.
- Sauté the garlic and onions and cook until they soften.
- Add the chopped carrot, celery, bell pepper, salt, and pepper.
- Continue sauteing for about three minutes.
- Add the tomato paste, cumin, paprika and cayenne.
- Continue cooking for two more minutes --- mixing often to prevent burning the spices (lower the heat if necessary).
- Add the rinsed green lentils and mix.
- Pour the stock and add the bay leaf.
- Cover with a lid and bring to a boil.
- Adjust the heat to medium-low, and simmer for twenty-five minutes.
- Add the rice and continue simmering for fifteen to eighteen minutes or until the rice is cooked.
- While simmering, taste and adjust the seasoning by adding salt and ground black pepper (or any of the spices used).
- Remove the pan from heat and transfer your lentils and rice to plates.
- Drizzle with olive oil ---- and serve!
Notes
- Cook's Tip: No need to simmer the lentils for a long time when cooking pre-cooked ones.
- Refer to the post above for more tips and substitutions.
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