Rice with Lentils

Discover comfort in every bite with this wholesome and flavorful Rice with Lentils recipe, a perfect blend of tender brown lentils and fluffy long-grain rice infused with aromatic spices like cumin, coriander, and turmeric. Sautéed onions and garlic add a savory depth, while a splash of lemon juice and fresh parsley create a vibrant, zesty finish. Simmered in vegetable broth for extra richness, this hearty, plant-based dish is not only satisfying but also packed with protein and fiber. Ready in just an hour, it’s an ideal choice for a healthy weeknight dinner or a meal prep favorite. Whether served as a standalone entrée or a flavorful side, this recipe is a delicious way to elevate pantry staples into something truly special.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup brown lentils
• 1 cup long-grain rice
• 1 large onion
• 3 pieces garlic cloves
• 3 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 3 cups vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the lentils under cold water until the water runs clear, then drain them well.

Step 2

In a large pot, bring the lentils and 2 cups of water to a boil. Reduce the heat and let it simmer for 15 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside.

Step 3

Meanwhile, rinse the rice under cold water until the water runs clear, then let it drain well.

Step 4

Peel and finely chop the onion. Mince the garlic cloves.

Step 5

In a large skillet or saucepan, heat the olive oil over medium heat. Add the cumin seeds and stir for about 30 seconds until fragrant.

Step 6

Add the chopped onion to the skillet and sauté for 5–7 minutes, until they are soft and lightly golden.

Step 7

Stir in the minced garlic, coriander powder, and turmeric powder. Cook for another 2 minutes, stirring frequently to prevent burning.

Step 8

Add the drained rice to the skillet and stir well to coat it with the onion and spice mixture.

Step 9

Pour in the vegetable broth, and add salt and black pepper. Stir to combine.

Step 10

Bring the mixture to a boil, then cover the skillet and reduce the heat to low. Let it simmer for about 15 minutes, or until the rice is cooked and has absorbed all the liquid.

Step 11

Fold in the cooked lentils gently, cover the skillet again, and let it sit over the heat for another 5 minutes to allow the flavors to meld together.

Step 12

Remove the skillet from the heat, then sprinkle freshly chopped parsley over the rice and lentils.

Step 13

Drizzle with lemon juice before serving for a refreshing note.

Nutrition Facts

Serving size	1380.9 grams (1380.9g)

Amount per serving	% Daily Value*
Calories	1259

Total Fat 51.00g	65%
Saturated Fat 8.30g	42%
Polyunsaturated Fat 6.10g
Cholesterol 0mg	0%
Sodium 4066mg	177%
Total Carbohydrate 166.50g	61%
Dietary Fiber 29.60g	106%
Total Sugars 24.50g
Protein 39.80g	80%

Vitamin D 0IU	0%
Calcium 273mg	21%
Iron 17mg	94%
Potassium 2606mg	55%

*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: 35.7%

Protein: 12.4%

Carbs: 51.9%