Packed with plant-based protein and simple pantry ingredients, this easy one-pot Rice and Lentils boasts subtle Moroccan flavors and sweetness from dried fruit. It’s an easy and kid-friendly dinner that is so simple to make!
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 Italian Lentils and my Vegetarian Lentil Soup.)
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
Ingredients You Need
Here’s a look at the ingredients you need to make this easy lentils 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 or use frozen onions and jarred garlic.
- Spices: 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 recipe so you know what to expect. Scroll down to the end of the post for the full information, including the amounts and timing.
- Mince the onion and garlic.
- Sauté.
- Add the broth, rice, lentils, and spices. Stir.
- Cover and cook until softened all the way through.
- Chop dried fruit.
- Stir in the dried fruit and greens, if using.
Best Rice for Lentils and Rice
I use short-grain brown rice here since it cooks in about the same time as lentils, but if you use another kind of rice such as long-grain brown 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.
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, salted cashews, roasted sunflower seeds, crumbled goat cheese, or shredded cheese, if desired.
- Adults may want to add hot sauce.
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.
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.
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.