Ingredients
Scale
- 1 cup dried brown or green lentils, rinsed
- 1 cup long-grain white rice (Basmati or Jasmine works best)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (or water with a bouillon cube)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: Fresh parsley or a squeeze of lemon for serving
Instructions
- Heat the olive oil in a large pot or deep skillet over medium heat. Add the diced onion and cook for about 5 minutes until it becomes translucent and slightly golden. Stir in the minced garlic, cumin, turmeric, and smoked paprika. Toast the spices with the onions for 1 minute until fragrant.
- Add the rinsed lentils and the white rice to the pot. Stir them for a minute to coat them in the oil and spices. Pour in the vegetable broth and season with salt and black pepper. Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid.
- Let the mixture simmer undisturbed for 20 to 25 minutes. Do not lift the lid during this time, as the steam is essential for cooking the rice and lentils evenly. After the time is up, check to see if the liquid is absorbed and the lentils are tender. If there is still water, cook for another 2-3 minutes. Turn off the heat and let the pot sit, covered, for 5 more minutes.
- Remove the lid and use a fork to gently fluff the rice and lentil mixture. This incorporates air and prevents the meal from becoming a dense block. Taste and add more salt or pepper if needed. Divide the mixture evenly into four meal-prep containers. Allow the food to cool slightly before sealing the lids and placing them in the refrigerator.
- Cook Time: 40 minutes