Easy One-Pot Lentils and Rice

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.)

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.

1. Mince the onion and garlic.
2. Sauté.
3. Add the broth, rice, lentils, and spices. Stir.
4. Cover and cook until softened all the way through.
5. Chop dried fruit.
6. 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.

Please leave a comment if you try this recipe—I’d love to know what your family thought of it!

• 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.

Calories: 367kcal, Carbohydrates: 64g, Protein: 16g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 282mg, Potassium: 568mg, Fiber: 13g, Sugar: 12g, Vitamin A: 852IU, Vitamin C: 3mg, Calcium: 66mg, Iron: 4mg