One-Pot Lentils and Rice

Serve this easy family meal with optional toppings according to what everyone likes.

Course Dinner

Cuisine Middle Eastern

Prep Time 10

Cook Time 40

Total Time 50

Servings -8

Calories 367kcal

2 tablespoons butter or olive oil
1 medium onion (diced; about 1 cup)
1 garlic clove, minced (or 1/2 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)

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.

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.