Packed with plant-based protein and simple pantry ingredients, this easy One-Pot Lentils and Rice is an easy kid-friendly dinner. It boasts subtle Moroccan flavors and sweetness from dried fruit!
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 in the same pot, 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 topped 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 Idea.
Why this Recipe Works
With affordable ingredients, a one pot cooking method, and nutrition including fiber and protein, this lentils and rice dish is nutritious, yummy, and super easy to make for busy parents.
(You may also like my Lentil Patties, Italian Lentils and my Vegetarian Lentil Soup.)
Table of Contents
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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.
- 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.
Step 1. Add the minced onion and garlic to a pan with olive oil or butter.
Step 2. When soft, add broth, rice, lentils, and spices. Stir and simmer.
Step 3. Cover with a lid and cook until the rice and lentils are soft.
Step 4. Stir in chopped dried fruit and serve with desired toppings.
Frequently Asked Questions
The two ingredients make a complete vegetarian protein and cook in a similar amount of time. Their flavors also complement each other and are soft and tender when cooked, so they are easy for toddlers to chew.
Yes, by pairing lentils with rice, you make a complete vegetarian protein that’s also rich in fiber. This means it’s a great option when you’re wanting a vegetarian main dish or if you have a kiddo who’s not eating a lot of meat or poultry/
This can be a great recipe for constipated toddlers if served with a drink as hydration helps, too.
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.
- Pair with Chicken Fritters, Homemade Chicken Nuggets, or even a Strawberry Smoothie.
Related Recipes
Please leave a comment if you try this recipe—I’d love to know what your family thought of it!
One-Pot Lentils and Rice
Ingredients
- 2 tablespoons butter or olive oil
- 1 medium onion (diced; about 1 cup)
- 1 garlic clove, minced (or ½ teaspoon dried garlic powder)
- 1 cup short-grain brown rice
- 1 cup brown or green lentils
- 4 cups reduced-sodium chicken broth
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup dried cherries, cranberries, apricots, or raisins
- 2 cups shredded kale or spinach (optional)
- chopped cashews, roasted sunflower seeds, crumbled goat cheese, shredded cheddar cheese (optional)
Instructions
- Add the butter to a large skillet over medium heat. When melted, add the onion and garlic. Stir and cook until the onion is just softened, about 5 minutes.
- Stir in the rice and lentils. Add the broth. Bring to a simmer, turn heat to medium-low, cover, and cook until the broth is absorbed, about 40 minutes.
- Stir in the cumin, cinnamon, salt, and dried fruit. Add greens if using. Cover for 5-10 minutes. Season to taste with salt and serve.
Equipment
Notes
- 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.
- White rice usually cooks faster than lentils so if you want to use white rice, cook it in a separate pot, then stir it into the cooked lentils and onion.
- Use dried fruit such as golden raisins, regular raisins, dried cranberries, dried cherries, or dried apricots. If using apricots or large fruit, cut into smaller pieces with a knife or kitchen shears.
- Top with salted cashews, roasted sunflower seeds, crumbled goat cheese, or shredded cheese, if desired.
- Top with plain yogurt or sour cream if desired.
- Adults may want to add hot sauce.
This was a hit for the whole family! My 13 month old devoured this and we have leftovers for the week. Purely for the sake of time, I used canned lentils, omitted the rice and served with naan and added chopped spinach and apricots. A dollop of tzatziki mixed in to serve and it was a winner. Adding this to our rotation!
Yay!
This looks so yummy! How would the cooking time/recipe change if I’m using Basmati rice?
Basmati rice will cook faster than the lentils. While I haven’t tried this substitute, so I can’t say for sure, the following should work. You can follow the recipe as written, but instead of adding both the rice and lentils together, you will want to add the lentils then wait about 15-20 minutes before adding the rice. Then cook for about 20 minutes until the broth is absorbed.
This was delicious! I thought there would be left overs for the next day, but my husband and one year old almost finished off the whole pot the same night! We use a lot of YTF recipes. Thank you for sharing these helpful resources.
Are you supposed to take it off the heat before adding the dried fruit?
Yes, I will clarify that.
I used canned lentils and cooked the brown rice separately. Do I still add 4 cups of broth?
No since you don’t need it to cook the lentils and the rice. I would use maybe 1/2-1 cup to allow the fruit to soften.
I made this yesterday and my 13 month old devoured it! I topped it with plain yogurt and mixed in raisins only. It was so easy and tasty. Thank you!
So glad to hear that!
14th month old had 2 portions! I used lentils from a can and basmati rice so it only took 10-15 mins to cook. I’m not a fan of lentils personally but thanks to the raisins (which I added at the beginning of the cooking so they’re more plump, together with the spices) I actually liked it. Added some crumbled feta cheese, delish.
So glad to hear that!
Turned out delicious! We used low sodium vegetable broth, green lentils, raisin, cranberries and topped with toasted pine nuts and Greek yogurt. We also used long grain brown rice which ended up taking ~15 minutes longer to cook than the lentils. We also used an additional half cup of water. Thank you!
This sounds close to where I’m going but I need almost a course on Insta Pot and Vegetarian.
I want to cook cranberry beans, lentils, spit, carrots, a little garlic and ginger to have as an “add-in” to red quinoa, farro, brown rice and salmon. Ultimate goal- super packed, nutritiously and protein dense meal.
Can I cook the first 1/2 as your recipe to add to my 1/2?
I don’t eat rich or spicy food (GERD) and prefer eating the same thing on a regular baso.
Thanks for your help!
Wishing you wellness and good health ?
Cindy
I would think so but I’m not 100% sure if cranberry beans and lentils cook in exactly the same amount of time. Sounds yummy though!
This is quite helpful. Being in self isolation quite a distance from home, I inevitably needed a culinary companion. This site has been the guide I so much needed. Cooking rice is the combination of art and science. I sometimes see chefs sprinkling salt and olive oil when preparing rice, what’s your take on this?
And would you get the same results if you used short or medium grain variety?
You can use either grain size, though the cooking time may vary a bit and the final texture may too. Both can be delicious though.
This turned out super tasty. I am new to lentils but the now 2 recipes I have tried turned out really good. My (almost) 2 year old ate at-least 1/2 of what I gave her along with cherry tomatoes and blueberries on the side. I did substitute beef broth for the chicken as I had half an open box in the fridge and was still really good! I had some leftover sausage and peppers and it complimented well.
I’m so glad to hear all of that!
Sounds delicious. What a tasty meal for toddlers and it is great to have them exposed to things like lentils early.