Easy One Pot Lentils And Rice

I love including vegetarian meals in our meal plan throughout the week, and this easy weeknight dinner is one I’ve been making for years. The lentils and rice cook in about the same time, the dried fruit adds a nice sweetness to the dish, and the cozy spices bring the whole thing together. The base of this recipe is very versatile, though we like it with plain yogurt (or Cucumber Yogurt Sauce), sliced cucumbers, and often some pita chips. It can be served as a finger food to babies and even sent in a kids lunchbox if you pack it in a thermos as a hot lunch. (You may also like my Lentil Patties, Italian Lentils and my Vegetarian Lentil Soup.)

Ingredients You Need

Here’s a look at the ingredients you need to make this easy lentils and rice recipe so you know what to have on hand. Sign up for our email updates to get tips and ideas sent to your inbox.

Short-grain brown rice: I use this type of rice since I like the texture and because it cooks in about the same amount of time as brown lentils. Brown lentils: Look for these near other dried beans in your store. Brown lentils are best since they are the ones that cook in about the same amount of time, and with the same liquid needs, as short grain brown rice. (Do not use red lentils. Green lentils are similar to brown, though they usually take longer to cook so they are not my recommendation here either.) Onion and garlic: You can mince these yourself from fresh garlic cloves or use frozen onions and jarred garlic. Spices: Ground cumin and cinnamon lend a subtle Moroccan flavor to the recipe. Dried fruit: Options such as golden raisins, dried cranberries, dried apricots, or dried cherries are nice in the mix. You can use one type or a mix.

Step-by-Step Instructions

Here’s a look at the easy process involved in making this lentils and rice recipe so you know what to expect. Scroll down to the end of the post for the full information, including the amounts and timing. 5. Chop up the dried fruit 6. Stir in the dried fruit and greens, if using.

Best Rice to Use

I use short-grain brown rice here since it cooks tender in about the same time as lentils, but if you use another kind of rice such as long-grain brown rice, brown basmati rice, white basmati rice, or other short-grain rice you just may have rice that’s a little softer than the lentils. (White rice usually cooks faster than lentils so if you want to use white rice, cook it separately and stir it into the cooked lentils and onion.)

Tips for Cooking Lentils

Lentils cook nicely when simmered for about 30 minutes, but if you get to the end of the cooking time and the lentils are not soft when you bite one, simply add 1/2-1 cup additional water, stir, and cover to continue cooking. Rice can vary from brand to brand, but it’s easy to continue cooking if needed with a little additional liquid.

How to Store

Store leftovers in an airtight container in the fridge for 3-5 days. Warm to serve. You can also freeze leftovers in an airtight container or freezer bag for up to 3 months. Thaw in the fridge or at room temperature. This is an easy recipe to meal prep for lunch and you can even turn it into a grain salad for yourself. Just serve the leftovers over greens with fresh herbs and olive oil and lemon juice, or other flavorful dressing.

Best Tips for Success

Use dried fruit such as golden raisins, regular raisins, dried cranberries, dried cherries, or dried apricots. If using apricots or large fruits, cut into smaller pieces with a knife or kitchen shears. Top with yogurt, Cucumber Sauce, sliced cucumbers, pita chips, lemon wedges salted cashews, roasted sunflower seeds, crumbled goat cheese, or shredded cheese, if desired. Adults may want to add hot sauce. Try this as a vegetarian or vegan main dish or as a side dish. Add veggies to the dish by wilting baby spinach at the end. Or serve over chopped lettuce.

Please leave a comment if you try this recipe—I’d love to know what your family thought of it!