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Red lentils and rice in a balti dish with quick naan breads, mango chutney and vegetable curry in the background.
4 from 1 vote

Red Lentils and Rice

By: Deborah
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!
PREP: 10 minutes
COOK: 20 minutes
TOTAL: 30 minutes
Course: Side Dish
Cuisine: Indian
Servings: 8 people
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Equipment

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.
 
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Nutrition

Calories: 243kcal | Carbohydrates: 37g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 447mg | Potassium: 359mg | Fiber: 10g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS Indian rice and lentils side dish, lentils and rice recipe
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