This red lentils and rice recipe is a healthy, comforting, and budget-friendly dish. Packed with plant-based protein and full of flavour, it’s ready in 30 minutes. Perfect for busy weeknights or meal prep!
The original recipe came from a book called Easy Indian in Minutes that I've had for quite a number of years now.
There's loads of lovely looking dishes in it - starters, mains, sides and desserts. I've made a couple over the years and this is the first time I've made this rice dish.
David and I both love dishes with lentils in them, and rice is a must have side dish for us with Indian food, so I decided to give this one a try. Lentils are a great source of low-fat protein and make an economical but tasty side dish.
This one didn't disappoint - the lentils provide that extra 'comfort' feeling and the end result had a lovely subtle spice flavour to it.
I remade the recipe again in August 2025 and have tweaked the ingredients list and instructions slightly, removing the need to soak the rice.
Tips
- Flavour variations:
- Use vegetable stock instead of water for more flavour.
- Add onion and paprika for extra depth.
- Stir in spinach, kale or peas for a vegetable boost.
- Top with chopped fresh parsley or coriander and a squeeze of lemon for freshness.
- Stir in fresh chilli or chilli flakes for some spice.
- Add chickpeas for a protein boost.
- This red lentils and rice recipe can easily be adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Yes - however, they take longer to cook and have a firmer texture.
Yes - cool completely, portion in airtight containers, and freeze for up to 3 months. Reheat gently with a splash of water or stock.
Yes - stir in coconut milk towards the end of the cooking time for a rich, creamy texture.
Yes - it keeps well in the fridge for up to 4 days. Reheat gently on the hob or in the microwave with some water or stock.
Recent New Recipes
Category Spotlight...
BEEF
Burgers, pastas, stews, meatballs, pies...and so much more to discover in the beef category. Oh...and they're all full of flavour and delicious too!!
How to make this Red Lentils and Rice
Ingredients
- 3 tbsp vegetable oil
- 2 tbsp tomato puree
- 1 litre cold water
- 250g dried red lentils, rinsed separately from the rice
- 1.5 tsp sea salt
- 0.5 tsp freshly ground black pepper
- 0.5 tsp ground turmeric
- 500g basmati rice, rinsed separately from the lentils
- 2 cloves garlic, crushed
- 1 tbsp ground cumin
Instructions
- Heat 2 tbsp of the oil in a large saucepan or casserole over a high heat, stir in the tomato puree and pour in the cold water. Add the salt, pepper and turmeric, stir well and when it comes to the boil, add in the lentils. Cover with a lid, reduce the heat to a simmer, and cook for for 10 minutes.
- Add the rice, cover with the lid and simmer for another 10 minutes, until the water has been absorbed. Add more boiling water, if necessary.
- Near the end of the lentils and rice cooking time, heat the remaining tbsp of oil over a high heat in a small frying pan, add the garlic and fry until it’s barely coloured (30 to 45 seconds). Stir in the ground cumin and when the smell of the garlic and cumin rises turn of the heat. Pour the garlic and cumin mixture over the rice and lentils and mix in with a fork. Serve and enjoy!
Recipe Collection Spotlight...
7 HEARTY AND COMFORTING RAGUS
Ragu is a traditional Italian sauce typically made from meat, vegetables, and tomatoes, slow cooked to develop rich flavours. It often serves as a base for pasta dishes, with the sauce being celebrated for its hearty and comforting qualities, making it a staple in Italian cuisine. Check out this delicious collection of 7 Hearty and Comforting Ragus:
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Red Lentils and Rice
Ingredients
- 3 tbsp vegetable oil
- 2 tbsp tomato puree
- 1 litre (4 ⅓ cups) cold water
- 250 g (1 ½ cups) dried red lentils rinsed separately from the rice
- 1.5 tsp sea salt
- 0.5 tsp freshly ground black pepper
- 0.5 tsp ground turmeric
- 500 g (2 ¾ cups) basmati rice rinsed separately from the lentils
- 2 cloves garlic crushed
- 1 tbsp ground cumin
Instructions
- Heat 2 tbsp of the oil in a large saucepan or casserole over a high heat, stir in the tomato puree and pour in the cold water. Add the salt, pepper and turmeric, stir well and when it comes to the boil, add in the lentils. Cover with a lid, reduce the heat to a simmer, and cook for for 10 minutes.
- Add the rice, cover with the lid and simmer for another 10 minutes, until the water has been absorbed. Add more boiling water, if necessary.
- Near the end of the lentils and rice cooking time, heat the remaining tbsp of oil over a high heat in a small frying pan, add the garlic and fry until it’s barely coloured (30 to 45 seconds). Stir in the ground cumin and when the smell of the garlic and cumin rises turn of the heat. Pour the garlic and cumin mixture over the rice and lentils and mix in with a fork. Serve and enjoy!
Notes
- Flavour variations:
- Use vegetable stock instead of water for more flavour.
- Add onion and paprika for extra depth.
- Stir in spinach, kale or peas for a vegetable boost.
- Top with chopped fresh parsley or coriander and a squeeze of lemon for freshness.
- Stir in fresh chilli or chilli flakes for some spice.
- Add chickpeas for a protein boost.
- This red lentils and rice recipe can easily be adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Becky says
I just made this for lunch, and the flavour is really nice. I do wonder if the directions for when the lentils and rice get added were switched. I put the lentils in before the rice as directed and the lentils cooked away to nothing. Next time I make it I will be cooking the rice first then adding the lentils.
Deborah says
Thanks for your comment and rating Becky. I'm going to update the ingredient list to stipulate dried red lentils as I haven't been specific with the type of lentils. Dried lentils tend to take at least 20 minutes to cook, with basmati rice only needing around 10 minutes. Hopefully this will work for you better when you make it again.
Becky says
Thanks for your reply! I did use dried split red lentils when making it, are you using whole red lentils?
Deborah says
No problem! It's dried split red lentils I use too. Not sure what to suggest as I fear if you cook the rice for longer (20 minutes), it will end up as mush instead!! Perhaps it's the brand of lentils that don't need as long as 20 minutes, so maybe try 15 for the lentils and 10 for the rice?
Anonymous says
What’s the purpose of soaking the rice for an hour and can this be skipped?
Deborah says
Hi, thanks for your question. These are the instructions that were given in the book I've taken the recipe from. Soaking in salted water helps the grain to expand well while cooking. Depending on the brand of rice, soaking between 30 to 60 minutes will be sufficient. You can certainly try skipping this step - I hope it turns out well.