Hearty lentils and fragrant basmati rice — a delicious, healthy, and endlessly customizable bowl!
This easy, wholesome lentils and rice bowl is a comforting, nutritious lunch or dinner that’s quick to prepare and endlessly adaptable. A pantry-friendly meal, this is a staple dish you’ll want to keep in regular rotation. It’s budget-friendly, highly versatile for variety, packed with nutrition and a breeze to prepare.
What You’ll Need:
Lentils: Brown or green lentils will work
Rice: I used brown basmati rice, but you can use your favorite
Dried Herbs and Seasonings: Bay leaf, garlic powder, mild yellow curry powder
Extra Virgin Olive Oil: Use a high-quality olive oil that is well-balanced with a mix of fruitiness and hints of pepper
Additional Bowl Ingredients: Build out your bowl with your choice of additional ingredients (or keep it simple!). Here I’ve plated the lentils and rice on a bed of fresh arugula and topped with sliced fresh tomatoes and a dollop of plain Greek yogurt.
How to Make This Recipe
This is one of those “loose” recipes — meaning, some measurements are provided but other measurements aren’t; ultimately, it’s all about adjusting to your taste. The pasta method has worked best for me when cooking brown rice, so that is the instruction in the recipe. The lentils and rice cook in about the same amount of time. While they’re cooking, prep any additional items for your bowl. Then it’s just about assembling and eating!
Make It Your Own
This bowl is a blank canvas for creativity. Here are a few ideas:
- Add Crunch: Toasted almonds, pumpkin seeds, or crispy chickpeas.
- Go Fresh: Fresh greens, tomatoes, chopped parsley, cilantro, or green onions.
- Brighten It Up: A squeeze of lemon or a dollop of Greek yogurt.
- Boost the Protein: A fried or poached egg, tofu, or tempeh.
This simple lentils and rice bowl is a nourishing, satisfying dish that’s easy to prepare for a quick weeknight meal. And leftovers (if you have any) make for a delicious lunch!
Lentils and Rice Bowl
Ingredients
Instructions
Prep
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Prep the Rice: Soak the rice by putting it in a wire mesh strainer set over a bowl of warm water. Agitate the rice by swishing the strainer back and forth with the rice submerged in the water. Lift the strainer out of the water to drain and dump the water. Repeat a few times over the course of 20 minutes, then do a final rinse.
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Prep the Lentils: Sort through the lentils to remove any small pebbles or debris and give them a rinse.
For the Rice
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Bring a pot of water to boil while the rice is soaking. Once boiling, salt the water as you would when making pasta. Now add the curry powder and the rice. Turn the heat down a touch if the pot is on the verge of boiling over or sputtering too much. Cook time will vary depending on your elevation, but for me it is around 30 minutes.
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When done, pour the rice back into the strainer to drain it, then put the rice back into the cooking pot. With the pot off-heat, cover with a clean dish towel and then put the lid of the pot on top of the towel. (The towel helps to create a tight seal and also aids in soaking up moisture, resulting in fluffy rice.) Allow the rice to steam for about 10 minutes.
For the Lentils
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At the same time the rice is boiling, put the lentils on to cook. Combine the lentils in a pot with 3 cups water and a bay leaf and bring to a boil. Turn the heat down and place a tilted lid on the pot to allow steam to escape. Watch closely. Turn the heat down more and adjust the tilt of the lid if the pot begins to boil over. Cook time will vary depending on the age of the lentils and your elevation (older lentils will take longer, as will higher elevation). Start checking for doneness when most of the water has cooked off. Continue cooking, adding water as necessary, if the lentils aren't tender to the bite.
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Once the lentils are cooked, pour off any excess water (you don't need to strain them, a little water in the pot is ok) and stir in the olive oil, garlic powder and salt to taste.
Plating
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Serve simply with a side of naan, or more elaborately with fresh greens, tomatoes, yogurt, cucumber, avocado, pickled onions, ... the combinations are endless!
Nutrition Facts
Servings: 4 ServingCalories:442kcalTotal Fat:16gSodium:620mgTotal Carbohydrate:61gDietary Fiber: 6.76gSugars: 1.25gProtein:14.9g