Ingredients
Scale
- 1 cup dry brown or green lentils, rinsed
- 1 cup long-grain white rice (or basmati), rinsed
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (or water with bouillon)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh lemon wedges (optional, for serving)
- Fresh parsley, chopped (optional garnish)
Instructions
- Heat the olive oil in a large pot or deep skillet over medium heat. Add the diced onion and cook for about 5 to 7 minutes until they become translucent and slightly golden. Stir in the minced garlic, cumin, turmeric, and smoked paprika. Toast the spices with the onions for 1 minute until the kitchen smells fragrant. This step builds the flavor base that makes simple lentils taste gourmet.
- Add the rinsed lentils and rice to the pot. Stir well to coat them in the spiced oil. Pour in the vegetable broth and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer. Cook for 20 to 25 minutes, or until all the liquid is absorbed and the lentils and rice are tender.
- Once the cooking time is up, turn off the heat but keep the lid on. Let the pot sit undisturbed for 5 minutes; this allows the steam to finish the texture perfectly. Fluff the mixture with a fork and season with extra salt or pepper if needed. Divide the mixture evenly into four meal prep containers. Top with fresh parsley and a lemon wedge for a bright pop of acidity before sealing.
- Cook Time: 40 minutes