Meet your new weeknight meal - one-pot Lentils and Rice. It's hearty, cozy, and packed with flavor, and leaves you with just one pot to clean. Simple ingredients, big comfort, and ready in about 30 minutes.
If you're anything like me, rice dishes are a favorite.
This one-pot lentils-and-rice recipe is pure comfort. It's flavorful, nourishing, filling, inexpensive, and surprisingly easy to throw together.
If you're into rice recipes as much as I am, you'll love exploring more from the blog. Try my Moros y Cristianos for classic Cuban flavor, Creamy Rice Pudding for something sweet and nostalgic, Lemon Basil Rice for a bright, fresh twist, or Vegan Thai Basil Fried Rice when you're craving takeout-style goodness at home.
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Why I Love This Recipe
- Cooks in one pot, so there's minimal cleanup!
- Filling, comforting, and full of flavor.
- Budget-friendly and made with pantry staples.
- High in plant-based protein and fiber.
- Easy to customize with veggies or toppings.
- Tastes great the next day, so it's nice for meal prep.
Ingredients
This dish is inspired by classic Cuban flavors - warm spices, a delicious sofrito base of onions, peppers, and garlic, and a touch of brightness from lime and herbs that bring it all to life. Feel free to see the substitutions below.
Long Grain Rice - I use Jasmine, but Basmati would work as well.
Peppers - Substitute the red pepper with peppers of any color.
Ginger - This can be a great way to use the Trader Joe's frozen ginger, which I also often use in Cauliflower Rice Burrito Bowls and Vegan Carrot and Ginger Soup.
Parsley: Substitute with cilantro for a different flavor profile.
See the printable recipe card for quantities and a full ingredient list.
Variations
- Stir in chopped spinach or kale near the end for extra color and nutrition.
- Add a pinch of red pepper flakes or cayenne, or sauté diced jalapeño with the onions for a bit of heat.
- Swap lime juice for lemon and add zest for a variation.
- Add chopped apples, raisins, or cranberries for a delicious contrast.
How To Make One-Pot Lentils and Rice
See the complete printable recipe card below for the details.
Step 1: Blend the aromatics - In a food processor, combine the onion, red pepper, and garlic. Pulse until finely chopped (not pureed).
Step 2: Sauté the base - Heat olive oil in a large pot or Dutch oven over medium heat. Add the blended mixture and cook for about 5 minutes, stirring occasionally, until softened and fragrant.
Step 3: Add tomato paste - Stir in the tomato paste and cook for another 2-3 minutes to deepen the flavor.
Step 4: Add the spices - Mix in the ginger, cumin, coriander, oregano, salt, and black pepper. Stir to evenly coat the vegetables with the spices.
Step 5: Add the lentils and rice - Add the drained lentils and rinsed rice. Stir well to combine with the aromatic mixture.
Step 6: Pour in the broth - Add the vegetable broth (or water with bouillon paste), stir, and bring to a boil.
Step 7: Simmer - Cover the pot, reduce the heat to low, and simmer for 20-25 minutes, or until the lentils and rice are tender and the liquid is absorbed. If it needs more liquid, add a couple of tablespoons.
Step 8: Finish and serve - Turn off the heat, fluff the mixture with a fork, and stir in the chopped parsley and fresh lime juice to brighten the flavor. Serve warm and enjoy!
Top Tips
- Soaking for at least 8 hours helps the rice cook evenly.
- Jasmine or basmati works best for fluffy, separate grains.
- I highly recommend using a vegetable-based paste, such as Better Than Bouillon. You get way more depth and umami than with regular broth, plus you can easily adjust the strength.
- Make space in the pan, and toast the tomato paste briefly, then mix for a couple of minutes. It boosts richness.
- After cooking, cover and let sit for 5 minutes to steam and fluff everything.
- Adjust the salt and/or lime before serving- lentils absorb flavor quickly!
Serving Suggestions
- Top with Crispy Shallots- this is a winner at our house.
- Serve with a side of ripe avocado slices
- Pair with fried plantains or yuca fries.
- Top with a spoonful of vegan unsweetened yogurt or Lemon Herb Tahini Sauce for creaminess.
- Eat with apple slices, or cube them and mix them with the lentils and rice. Raisins and cranberries are also delicious.
- Use leftovers as a base for bowls, topped with roasted veggies or tofu.
- Wrap it in a warm tortilla or flatbread for an easy handheld meal.
Recipe FAQS
Yes! Rice and lentils is a great meal prep meal.
Technically, no. They cook quickly. However, to cook the rice, I like to soak it overnight so they are ready at the same time.
Store in an airtight container and refrigerate for up to 4-5 days.
As unofficial recipe testers, I love hearing how this One-pot Lentils and Rice came out in your kitchen. Leave a comment and rating to share your results - whether it was love at first bite, surprisingly edible, or a full-blown yuck. Your feedback helps me fine-tune my instructions so each recipe works just as well for you as it does in my kitchen.
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One-Pot Lentils and Rice
Ingredients
- 2-3 tablespoons olive oil
- 1 medium onion diced
- 1 medium red pepper diced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 tablespoon ginger or 1 teaspoon of ground ginger or three frozen ginger cubes from Trader Joe's
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon oregano
- 1 cup dry brown lentils soaked overnight, then drained
- 1 cup jasmine rice rinsed
- 2 cups vegetable broth or 2 cups of water + 1 tablespoon of Better than Bouillon
- 1 - 1 ½ teaspoons salt or to taste
- ½ teaspoon black pepper or to taste
- ⅔ cup fresh parsley chopped; sub with cilantro
- juice from 2 limes or to taste; plus more for serving
Toppings (optional)
- slivered or sliced almonds for garnish
- fried shallots highly recommended
Instructions
- Soak the lentils: Add the lentils to a bowl, cover with hot water, and let them soak for overnight or for about 8 hours. Drain and rinse well before using. (This step helps them cook at the same rate as the rice.)
- Cook the onions: In a large pot or deep pan, heat olive oil over medium heat. Add the diced onions, red pepper, and garlic and cook for 7-8 minutes, stirring occasionally, until golden brown and caramelized.
- Add the tomato paste: Push the onion mixture to the edges of the pan to make space in the center. Add the tomato paste to the middle and let it cook for 1-2 minutes until it darkens slightly, then stir it all together and cook for another minute to combine the flavors.
- Add ginger and spices: Stir in the ginger, cumin, coriander, and oregano. Cook for 1-2 minutes until fragrant.
- Add lentils, rice, and broth: Add the drained lentils, rinsed rice, salt, pepper, and vegetable broth. Stir well, bring to a boil, then cover and reduce the heat to low.
- Simmer until tender: Cook for 20 minutes, or until the lentils and rice are tender and the liquid is absorbed. (If the pot gets too dry, add a splash more broth or water.)
- Finish: Once cooked, turn off the heat and add the chopped parsley and lime juice. Stir everything together to coat the rice and lentils. Taste and adjust for salt.
- Serve & garnish: Top with slivered almonds, more parsley, and/or a drizzle of olive oil. Topping with crispy shallots is highly recommneded.
Regi Pearce says
I’m so happy with how cozy and flavorful this one truns out! The lentils and rice cook perfectly together, and the mix of cumin, tomato, and caramelized onions gives it that deep, earthy flavor I love. It’s a humble dish that's perfect for busy nights or meal prep.