Pantry Saver Lentil and Rice One-Pot

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1 cup green or brown lentils, rinsed
• 1/2 cup long-grain rice
• 2 cups vegetable broth
• 1 cup diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion and cook until translucent, about 3 minutes.
3. 3 Stir in garlic, cumin, smoked paprika, and turmeric; cook for 1 minute.
4. 4 Add lentils, rice, vegetable broth, diced tomatoes, salt, and pepper.
5. 5 Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
6. 6 Remove from heat and let stand, covered, for 5 minutes.
7. 7 Fluff with a fork and garnish with fresh parsley before serving.

Equipment

• Large pot with lid

Variations

• Add a handful of spinach in the last 5 minutes of cooking for extra greens.
• Stir in some coconut milk for a creamy twist.

Substitutions

• Substitute vegetable broth with water if needed, though flavor will be less rich.
• Use red lentils for a quicker cook time, but monitor to avoid mushiness.

Pairings

• Pairs well with a crisp cucumber yogurt sauce or a squeeze of fresh lemon.

Nutrition

Tips

• Feel free to add a splash of lemon juice for a zesty kick.
• For extra flavor, use homemade vegetable broth if you have it on hand.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat with a splash of water or broth.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of naan bread or a simple green salad.

FAQ