Brown Rice with Lentils

Name: Brown Rice with Lentils
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 9 Servings
Ingredients: 2 teaspoons olive oil; 1 yellow onion; 1 large carrot; 3 garlic cloves; ¾ teaspoon ground cumin; ¾ teaspoon ground coriander; ¼ teaspoon kosher salt; Pinch of red pepper flakes; 1 cup brown Basmati rice; 1 cup brown or green lentils; 4 cups vegetable broth; Extra water or broth; salt and pepper; 3 tablespoons minced flat-leaf parsley; 2 ½ cups small cauliflower florets; 2 teaspoons olive oil; ½ teaspoon dried oregano; ¼ teaspoon kosher salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings
9 Servings
Calories
191 kcal
Course
Side Dish, Main Course
Cuisine
Indian, Middle Eastern, Vegan

Brown Rice with Lentils

Lauren Clark

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Warm spices, tender lentils and fluffy brown rice come together with browned onions and roasted cauliflower for a dish that’s as nourishing as it is delicious.

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Ingredients

Servings

The rice and lentils

2 teaspoons olive oil
1 yellow onion chopped
1 large carrot diced
3 garlic cloves minced
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¼ teaspoon kosher salt
Pinch of red pepper flakes or more to taste
1 cup brown Basmati rice
1 cup brown or green lentils
4 cups vegetable broth
Extra water or broth if needed
salt and pepper to taste
3 tablespoons minced flat-leaf parsley

The cauliflower

2 ½ cups small cauliflower florets
2 teaspoons olive oil
½ teaspoon dried oregano
¼ teaspoon kosher salt

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Instructions

The rice and lentils

Heat the olive oil in a large nonstick saucepan set over medium heat. The saucepan should have a lid, which you'll need later.
Add the onion and carrot. Cook, stirring occasionally, until the onion is light golden brown, about 10 minutes. Stir in the garlic, cumin, coriander, red pepper flakes and salt. Cook for 1 minute.
Stir in the rice, lentils and vegetable broth. Bring to a boil. Reduce heat to medium-low (mixture should be at a gentle simmer), cover and cook until the rice and lentils are tender and the liquid is absorbed, about 45 minutes. If the lentils are not fully cooked after 45 minutes, add additional water or broth (start with ¼ cup) and cook until tender.
Taste and season with additional salt and pepper, if desired. Stir in the roasted cauliflower and parsley. Serve it up!

The cauliflower

Preheat the oven to 425 degrees F. Lightly coat a small baking sheet with cooking spray.
Toss the cauliflower florets with olive oil, oregano and salt until coated. Spread evenly on the baking sheet.
Roast until tender, about 20 minutes. I typically roast for 10 minutes on the middle oven rack and 10 minutes on the lowest rack for better browning.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

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Serving 1cup Calories 191kcal (10%) Carbohydrates 34g (11%) Protein 8g (16%) Fat 3g (5%) Saturated Fat 0.4g (2%) Sodium 564mg (24%) Fiber 8g (32%) Sugar 3g (6%)