Easy Lentils and Rice

This lentils and rice comes together in about 30 minutes and uses just one pot for effortless cleanup! It’s a perfect weeknight meal that your family will love, seriously, it’s a total crowd-pleaser!

Ingredient Breakdown

Let’s dive into the ingredients that make this recipe so fantastic. Don’t worry, everything’s super easy to find at your local grocery store, and many can be substituted based on what you have!

• 4 large onions: Sweet onions work great, but any onion you have will do.
• 1 tablespoon olive oil: For sautéing the onions to golden perfection.
• 1 tablespoon sugar: Helps to caramelize the onions beautifully.
• ¾ teaspoon salt: A pinch of salt really enhances the flavors.
• 1 cup water: To help soften those onions.
• 1 tablespoon vinegar (apple cider or balsamic): This adds a nice tang!
• 1 cup dried lentils (green or brown): The star of the dish!
• ½ cup basmati rice: Light and fluffy, perfect for soaking in all those flavors.
• 3 cups water + ½ teaspoon salt (for the rice): Creates perfectly cooked rice.
• 1 tablespoon extra virgin olive oil: To bring it all together.
• 4 scallions, finely chopped: For a pop of color and flavor!
• 2 cloves garlic, pressed or grated: Because everything’s better with garlic!
• Spices:
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric powder (optional)
  • ⅛ teaspoon red pepper flakes (or more to taste).
• ½ teaspoon salt (or more to taste), ⅛ teaspoon black pepper: It’s all about seasoning!
• 2 tablespoons flat-leaf parsley, chopped: For a fresh finish.
• 2 tablespoons cilantro (optional): Adds a lovely brightness.
• 4 wedges lemon: A squeeze of lemon gives it a fresh zing!
• 1 cup yogurt tahini sauce (or plain Greek yogurt): For drizzling on top; creamy goodness!

The Cooking Process

Now that you have all your ingredients prepped and ready, let’s dive into the step-by-step instructions for this quick and easy lentils and rice dish!

1. Caramelize the Onions:

   • Start by slicing your onions, and then toss them in a large pot with 1 tablespoon of olive oil over medium heat. Add salt and sugar, trust me, the sugar will help the onions develop that much-sought-after sweetness. Sauté them for about 5 minutes until they start to soften, then add 1 cup water. Bring it all to a simmer, then reduce the heat and let them cook gently for about 20 minutes. You want them nice and soft. At the end, stir in the vinegar, scraping the yummy bits off the bottom to enhance the flavor. Set those glorious onions aside.

2. Cook the Lentils:

   • In the same pot (because who wants more dishes?), bring 4 cups of water to a boil. Add salt and 1 cup dried lentils. Let them simmer for about 15-30 minutes until they are tender but not mushy, nobody likes mushy lentils! Drain and set aside.

3. Cook the Rice:

   • Time for the rice! Use another pot to boil 3 cups of water with a sprinkle of salt. Once it’s boiling, add ½ cup of basmati rice. Reduce the heat and cover, cooking for about 8-10 minutes until all the water is absorbed. Drain and set aside.

4. Make the Flavor Base:

   • Back to the one pot! Heat up 1 tablespoon extra virgin olive oil and sauté 4 chopped scallions for 2 minutes until they start to soften. Then, add the 2 cloves of garlic and all the spices (paprika, coriander, cumin, cinnamon, turmeric, red pepper flakes) and sauté until fragrant, about 1 minute. Stir in the lentils and rice, followed by half of the delicious caramelized onions and some of the chopped herbs. Season to taste with a couple pinches of salt and pepper.

5. Serve:

   • Transfer the lovely lentils and rice to a serving platter and top with the remaining caramelized onions, the rest of the scallion tops, and fresh herbs (parsley and cilantro). Don’t forget the lemon wedges and a good drizzle of yogurt tahini sauce or a dollop of Greek yogurt! It’ll really tie everything together beautifully.

If you loved this easy lentils and rice, be sure to check out my Honey Lime Chicken and Avocado Rice Stack, my Cajun rice, or my Broccoli Cheddar Rice!

Why This Recipe Works

Quick & Easy

• This recipe comes together in under 30 minutes! It’s perfect for busy families trying to get a nutritious meal on the table without a lot of fuss.

One Pot

• You only need one pot for cooking! Minimal cleanup required means more time for what really matters: enjoying dinner with your loved ones.

Budget-Friendly

• Using affordable, everyday ingredients, this dish keeps your wallet happy while filling your belly.

Comfort Food

• Packed with tons of flavor, this lentils and rice dish is the kind of comfort food that warms you from the inside out.

Customizable

• I love how versatile this recipe is! Toss in whatever leftover veggies you’ve got hanging out in the fridge, and it’ll still taste amazing.

Serving Suggestions

What to Serve With This

You can serve this dish alongside a simple side salad or some crusty bread for a heartier meal. It also goes well with sautéed greens or pickled vegetables for that extra zip!

Storage and Reheating

• Storage: This lentils and rice dish keeps well in the refrigerator for up to 3-5 days. Just store it in an airtight container.
• Reheating Instructions: Gently reheat in the microwave, or you can warm it on the stovetop over low heat with a splash of water or broth to prevent it from drying out.
• Freezing: Yes, it’s freezer-friendly! Portion it out into containers and freeze for up to 2-3 months. Thaw overnight in the fridge before reheating.

I hope you give this lentils and rice a go this week! It’s become a staple in our household and is always met with smiles and full bellies. Trust me, your family will thank you!

And remember, cooking is all about having fun and getting creative! So don’t stress too much, and most importantly, enjoy every delicious bite! And For more recipes, follow us on Pinterest.

Easy Lentils and Rice

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• Author: amelia
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting one-pot meal of lentils and rice that comes together in just 30 minutes. Perfect for busy weeknights!

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Ingredients

Scale 1x2x3x

• 4 large onions
• 1 tablespoon olive oil
• 1 tablespoon sugar
• ¾ teaspoon salt
• 1 cup water
• 1 tablespoon vinegar (apple cider or balsamic)
• 1 cup dried lentils (green or brown)
• ½ cup basmati rice
• 3 cups water + ½ teaspoon salt (for the rice)
• 1 tablespoon extra virgin olive oil
• 4 scallions, finely chopped
• 2 cloves garlic, pressed or grated
• 1 teaspoon paprika
• 1 teaspoon coriander
• ½ teaspoon cumin
• ½ teaspoon cinnamon
• ½ teaspoon turmeric powder (optional)
• ⅛ teaspoon red pepper flakes (or more to taste)
• ½ teaspoon salt (or more to taste)
• ⅛ teaspoon black pepper
• 2 tablespoons flat-leaf parsley, chopped
• 2 tablespoons cilantro (optional)
• 4 wedges lemon
• 1 cup yogurt tahini sauce (or plain Greek yogurt)

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Instructions

1. Slice your onions, then toss them in a large pot with 1 tablespoon of olive oil over medium heat. Add salt and sugar, and sauté for about 5 minutes until they start to soften. Add 1 cup of water and let it simmer, reducing the heat for about 20 minutes. Stir in the vinegar and set the onions aside.
2. Bring 4 cups of water to a boil in the same pot. Add salt and 1 cup dried lentils, simmering for about 15-30 minutes until tender but not mushy. Drain and set aside.
3. Boil 3 cups of water with a sprinkle of salt in another pot. Once boiling, add ½ cup basmati rice, reduce heat, cover, and cook for about 8-10 minutes until all water is absorbed. Drain and set aside.
4. Heat 1 tablespoon extra virgin olive oil in the same pot. Sauté 4 chopped scallions for 2 minutes, then add garlic and all spices, sautéing until fragrant for about 1 minute. Stir in lentils and rice along with half the caramelized onions and some chopped herbs. Season to taste.
5. Transfer the lentils and rice to a serving platter. Top with remaining caramelized onions, scallion tops, fresh herbs, lemon wedges, and drizzle with yogurt tahini sauce or a dollop of Greek yogurt.

Notes

This dish keeps well in the fridge for 3-5 days and is freezer-friendly for up to 2-3 months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Cooking
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 18g
• Protein: 18g
• Cholesterol: 0mg