This one pot Lentil Rice Recipe will PAN OUT AMAZING

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil provides healthy fats while sunflower oil is cost-effective.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth is lower in sodium and more flavorful.

cumin

🥗Healthier: ground coriander

💰Cheaper: caraway seeds

Ground coriander offers a similar flavor profile.

onion

🥗Healthier: shallots

💰Cheaper: leeks

Shallots provide a milder taste, while leeks are often less expensive.

Place 1 cup of brown lentils into a large bowl and fill with about 3 cups of water. Soak for about 8 hours or overnight.

Strain out the lentils and set aside.

Rinse and drain 1 cup of rice 2 to 3 times to remove excess starch.

Finely chop 3 pieces of garlic, 1 small piece of ginger, and 1 red onion. Dice 1 tomato.

In a saute pan over medium heat, add 2 tablespoons of olive oil and the diced red onion. Saute for 4 to 5 minutes.

Add the garlic and ginger to the pan and saute for 1 to 2 minutes.

Add the lentils to the pan and saute for 1 minute.

Add the rinsed rice, a generous pinch of salt, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1 1/2 teaspoons sweet paprika, 1 teaspoon coriander, and fresh cracked pepper. Stir to combine all ingredients.

Add the diced tomato and saute for about 1 minute.

Pour in 1 1/2 cups of veggie stock and stir to deglaze the pan.

When the liquid begins to bubble, turn the heat to medium low, cover, and cook for 15 minutes.

After 15 minutes, turn off the heat and let the rice steam for an additional 10 minutes.

Plate the dish and squeeze fresh lemon juice over it. Sprinkle with freshly chopped parsley and drizzle with olive oil and cracked pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary