Rice Lentils and Veggies

Elevate your weeknight dinner with this vibrant and nourishing Rice, Lentils, and Veggies recipe—a wholesome, one-pot dish packed with flavor and nutrition. Featuring fluffy basmati rice, protein-rich lentils, and a medley of fresh vegetables like zucchini, bell pepper, and carrots, this meal is infused with aromatic spices, including cumin, turmeric, and paprika. Simmered in vegetable broth for ultimate depth, it’s an easy, 45-minute recipe that’s perfect for busy nights. Garnish with fresh parsley or cilantro for a burst of freshness and serve as a satisfying main course or a versatile side dish. This simple yet flavorful dish is vegan, gluten-free, and sure to become a family favorite!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 1 cup Green or brown lentils
• 1 medium Carrot
• 1 medium Bell pepper (any color)
• 1 medium Zucchini
• 1 medium Onion
• 3 cloves Garlic
• 2 tablespoons Olive oil
• 4 cups Vegetable broth
• 1 teaspoon Ground cumin
• 0.5 teaspoons Ground turmeric
• 0.5 teaspoons Paprika
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley or cilantro (optional)

Directions

Step 1

Rinse the rice and lentils thoroughly under cold water until the water runs clear. Set aside.

Step 2

Finely chop the onion, garlic, carrot, bell pepper, and zucchini into small, even-sized pieces.

Step 3

In a large pot or deep skillet, heat the olive oil over medium heat.

Step 4

Add the chopped onion and garlic to the pot. Sauté for 2-3 minutes until fragrant and translucent.

Step 5

Stir in the carrot, bell pepper, and zucchini, and cook for an additional 5 minutes until the vegetables start to soften.

Step 6

Add the ground cumin, turmeric, paprika, salt, and black pepper to the vegetable mixture. Stir well to evenly coat the veggies in the spices.

Step 7

Pour in the vegetable broth and bring the mixture to a gentle boil.

Step 8

Once boiling, add the rinsed rice and lentils to the pot. Stir to combine.

Step 9

Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 25-30 minutes, or until the rice and lentils are tender and have absorbed most of the liquid.

Step 10

Check occasionally and give it a gentle stir to prevent sticking. If the mixture looks dry before the rice and lentils are fully cooked, add a little more broth or water as needed.

Step 11

Once cooked, remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.

Step 12

Fluff the rice and lentils with a fork, and sprinkle with freshly chopped parsley or cilantro if desired.

Step 13

Serve warm as a main dish or a hearty side. Enjoy!

Nutrition Facts

Serving size	1915 grams (1915.0g)

Amount per serving	% Daily Value*
Calories	1308

Total Fat 39.80g	51%
Saturated Fat 6.60g	33%
Polyunsaturated Fat 5.70g
Cholesterol 0mg	0%
Sodium 6518mg	283%
Total Carbohydrate 196.60g	71%
Dietary Fiber 37.40g	134%
Total Sugars 45.80g
Protein 49.00g	98%

Vitamin D 0IU	0%
Calcium 334mg	26%
Iron 19mg	105%
Potassium 3727mg	79%

*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.

Source of Calories

Fat: 26.7%

Protein: 14.6%

Carbs: 58.7%