Lentil and Rice Skillet

This Lentil and Rice Skillet has genuinely become a cornerstone in our weeknight dinner rotation, and for so many good reasons! The first time I made it, I was slightly skeptical – could something so simple, using humble pantry staples like lentils and rice, really be that satisfying? The answer was a resounding yes. My family, including my notoriously picky youngest child, devoured it. What truly won me over was the incredible ease of preparation – everything cooks together in one skillet, minimizing cleanup (a parent’s dream!) and maximizing flavour infusion. The aroma that fills the kitchen as the onions, garlic, and spices sauté, followed by the gentle simmering of lentils and rice in savoury broth, is incredibly comforting. It’s hearty, wholesome, packed with plant-based protein and fibre, and wonderfully adaptable to whatever vegetables you might have lingering in the fridge. It feels good to serve a meal that’s not only delicious and budget-friendly but also incredibly nourishing. This recipe isn’t just about feeding hungry bellies; it’s about creating a moment of shared comfort around the table with minimal fuss and maximum satisfaction. It has proven itself time and again as a reliable, flavourful, and crowd-pleasing dish that never fails to impress with its simplicity and depth of taste. Whether you’re a seasoned cook or just starting, this one-pan wonder is sure to become a favourite in your household too.

Ingredients

Here’s what you’ll need to create this satisfying and flavourful Lentil and Rice Skillet:

• 1 tablespoon Olive Oil (or Avocado Oil): Used for sautéing the aromatics, forming the flavour base. Choose a good quality extra virgin olive oil for more flavour, or a neutral oil like avocado if preferred.
• 1 large Yellow Onion, finely chopped: Provides a sweet and savoury foundation when sautéed. About 1 ½ cups chopped.
• 3-4 cloves Garlic, minced: Adds pungent depth and aroma. Adjust amount based on your love for garlic!
• 1 cup Brown Rice, rinsed: The hearty grain base. Rinsing removes excess starch for fluffier results. Long-grain brown rice works best here.
• 1 cup Brown or Green Lentils, rinsed: The protein powerhouse. Choose brown or green lentils as they hold their shape well during cooking. Red or yellow lentils will become mushy. Rinsing removes any debris.
• 1 teaspoon Ground Cumin: Adds warm, earthy, and slightly smoky notes, characteristic of many hearty dishes.
• 1 teaspoon Smoked Paprika: Contributes a distinct smoky flavour and beautiful colour. Sweet paprika can be substituted if needed, but smoked is recommended.
• ½ teaspoon Ground Coriander: Offers a slightly sweet, citrusy, and earthy flavour that complements cumin beautifully.
• ¼ teaspoon Turmeric Powder (optional): Adds a warm, peppery flavour and a vibrant golden hue, plus potential health benefits.
• Pinch of Red Pepper Flakes (optional): For a gentle touch of heat. Adjust according to your spice preference.
• 1 (14.5 ounce / 400g) can Diced Tomatoes, undrained: Adds moisture, acidity, and tomato flavour that melds everything together. Fire-roasted diced tomatoes add extra depth.
• 4 cups Vegetable Broth (low sodium recommended): The cooking liquid for the rice and lentils. Using broth instead of water adds significant flavour. Low sodium allows better control over the final saltiness.
• 2 cups Fresh Spinach, loosely packed: Wilts down beautifully at the end, adding nutrients, colour, and freshness. Kale (stems removed, chopped) can also be used, but add it a few minutes earlier.
• Salt and Black Pepper to taste: Essential for seasoning and enhancing all the other flavours. Add gradually and taste towards the end.
• Fresh Parsley or Cilantro, chopped (for garnish): Adds a final burst of freshness and colour just before serving.

Instructions

Follow these steps for a perfectly cooked and delicious Lentil and Rice Skillet:

1. Prepare the Aromatics: Heat the olive oil in a large, deep skillet or Dutch oven with a tight-fitting lid over medium heat. Once shimmering, add the chopped yellow onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. Toast the Spices and Rice: Add the rinsed brown rice, ground cumin, smoked paprika, ground coriander, turmeric (if using), and red pepper flakes (if using) to the skillet. Stir constantly for about 1-2 minutes, allowing the rice to toast slightly and the spices to bloom their fragrance. This step significantly enhances the overall flavour profile.
3. Combine Main Ingredients: Stir in the rinsed brown or green lentils. Pour in the undrained diced tomatoes and the vegetable broth. Stir everything together well, ensuring the rice and lentils are submerged in the liquid. Scrape the bottom of the pan to lift any browned bits (deglazing), which adds more flavour.
4. Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover the skillet tightly with the lid, and let it simmer gently.
5. Cook Until Tender: Allow the mixture to simmer covered for 45-55 minutes, or until the brown rice and lentils are tender and most of the liquid has been absorbed. Avoid lifting the lid too often during the first 40 minutes, as this releases steam crucial for cooking the rice and lentils evenly. If after 45 minutes the rice/lentils are still firm or the mixture looks dry, add another ¼ to ½ cup of hot broth or water and continue simmering, covered, checking every 5 minutes.
6. Wilt the Spinach: Once the rice and lentils are cooked through, remove the skillet from the heat. Scatter the fresh spinach over the top of the mixture. Place the lid back on the skillet and let it sit undisturbed for 5 minutes. The residual heat will wilt the spinach perfectly.
7. Season and Fluff: Remove the lid. Gently stir the wilted spinach into the lentil and rice mixture. Taste the dish and season generously with salt and freshly ground black pepper according to your preference. Fluff the mixture gently with a fork, similar to how you would fluff plain rice.
8. Serve: Garnish generously with chopped fresh parsley or cilantro just before serving. Serve hot directly from the skillet.

Nutrition Facts

(Approximate values per serving, assuming the recipe serves 4 large or 6 smaller portions. Actual values may vary based on specific ingredients used.)

• Serving Size: Approximately 1/4 to 1/6 of the recipe (adjust based on desired portion).
• Calories: Roughly 400-500 kcal per serving (assuming 4 servings). This provides substantial energy, making it a filling main course.
• Protein: Approximately 18-22g per serving. Lentils and brown rice combine to offer a significant amount of plant-based protein, crucial for muscle repair, satiety, and overall bodily function.
• Fiber: Approximately 15-20g per serving. This is a very high-fiber dish, thanks to both the lentils and brown rice, supporting digestive health, promoting fullness, and helping regulate blood sugar levels.
• Iron: Provides a good source of plant-based (non-heme) iron, essential for oxygen transport in the blood. Consuming it with vitamin C-rich foods (like the tomatoes in the dish or a squeeze of lemon juice when serving) can enhance absorption.

Disclaimer: These nutrition facts are estimates calculated using standard databases and may vary depending on the exact ingredients, brands, and portion sizes used. For precise nutritional information, consult a registered dietitian or use a specialized nutritional analysis tool.

Preparation Time

This Lentil and Rice Skillet is designed for ease, but requires some simmering time for the grains and legumes to cook through:

• Prep Time: Approximately 15 minutes. This includes rinsing the lentils and rice, chopping the onion, and mincing the garlic. Having everything measured and prepped (“mise en place”) before you start cooking makes the process smoother.
• Cook Time: Approximately 55-65 minutes. This encompasses sautéing the aromatics, toasting the rice and spices, and the crucial simmering period for the lentils and rice to become tender, plus the final step of wilting the spinach.
• Total Time: Approximately 70-80 minutes from start to finish. While it requires over an hour, most of this is hands-off simmering time, making it manageable even on busier evenings if planned accordingly.

How to Serve

This Lentil and Rice Skillet is wonderfully versatile and can be served in numerous delicious ways. Here are some ideas to enhance your meal:

• Keep it Simple: Serve it hot, straight from the skillet, garnished generously with fresh herbs like:
  • Chopped fresh parsley
  • Chopped fresh cilantro
• Add Creaminess and Tang: A dollop of cooling dairy or non-dairy topping provides a lovely contrast to the warm, earthy flavours:
  • Plain Greek yogurt
  • Sour cream
  • Unsweetened plant-based yogurt (coconut or cashew work well)
  • A drizzle of cashew cream
• Boost Freshness: Add extra fresh elements for texture and brightness:
  • Diced avocado
  • A squeeze of fresh lemon or lime juice just before serving (highly recommended!)
  • Extra diced fresh tomatoes or pico de gallo
• Pair with Bread: Perfect for scooping up every last bit:
  • Warm naan bread
  • Pita bread
  • Crusty whole-grain bread
• Include a Side Salad: A simple green salad with a light vinaigrette complements the hearty skillet beautifully.
• Add Some Crunch: Sprinkle some toasted nuts or seeds on top for texture:
  • Toasted pumpkin seeds (pepitas)
  • Toasted sunflower seeds
  • Chopped toasted almonds or walnuts
• Increase the Heat: For spice lovers:
  • A drizzle of your favourite hot sauce
  • A side of sliced jalapeños (fresh or pickled)

Additional Tips

Make this Lentil and Rice Skillet even better or tailor it to your preferences with these handy tips:

1. Choosing Your Lentils: While brown or green lentils are recommended because they retain some texture, you can use red or yellow lentils. Be aware they cook faster and break down more easily, resulting in a softer, mushier (though still delicious!) consistency. If using red lentils, you might need slightly less liquid and a shorter cooking time (check around 30-35 minutes).
2. Rice Variations: This recipe is optimized for brown rice due to its longer cooking time matching the lentils. If you prefer white rice (like Basmati or Jasmine), it cooks much faster. You could either cook the lentils separately partway before adding the white rice and remaining liquid, or pre-cook the lentils slightly, then proceed with the recipe adding white rice, adjusting liquid and cooking time (likely around 15-20 minutes of simmering). Using pre-cooked or leftover rice is also an option – cook the lentils with the aromatics, tomatoes, and enough broth until tender, then stir in the cooked rice and spinach at the end to heat through.
3. Boost the Veggies: This skillet is a fantastic base for incorporating more vegetables. Consider adding diced bell peppers (any colour), chopped zucchini or yellow squash, diced carrots, or chopped celery along with the onions. You could also stir in frozen peas or corn during the last 10 minutes of simmering. For heartier greens like kale or collard greens (stems removed and chopped), add them about 10-15 minutes before the end of the cooking time, as they need longer than spinach to soften.
4. Spice It Up or Down: Adjust the spices to your liking. Increase the red pepper flakes for more heat, or add a pinch of cayenne pepper. For a different flavour profile, consider adding ½ teaspoon of ground ginger or a pinch of garam masala towards the end of cooking. If you prefer milder flavours, omit the red pepper flakes and reduce the cumin or paprika slightly.
5. Enhance Umami: To deepen the savoury flavour, add a tablespoon of nutritional yeast along with the spices, or stir in a teaspoon of miso paste (dissolved in a little warm water first) or a splash of soy sauce/tamari during the last few minutes of cooking (adjust salt accordingly). A dried mushroom powder or even a few chopped sun-dried tomatoes (oil-packed, drained) added with the garlic can also boost umami.
6. Storage and Reheating: Leftovers store beautifully! Keep the cooled Lentil and Rice Skillet in an airtight container in the refrigerator for up to 4-5 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen it up, or reheat in the microwave until heated through. The flavours often meld and taste even better the next day.
7. Freezing Instructions: This dish freezes well. Let it cool completely, then transfer to freezer-safe airtight containers or heavy-duty freezer bags. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as described above. Note that the texture of the rice might be slightly softer after freezing and reheating.
8. Achieving Perfect Consistency: If your skillet seems too dry before the lentils and rice are fully cooked, add hot vegetable broth or water, ¼ cup at a time, stirring gently. If it seems too wet at the end, remove the lid and let it simmer for a few extra minutes, stirring occasionally, to allow excess liquid to evaporate. Remember it will thicken slightly as it cools.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making this Lentil and Rice Skillet:

1. Q: Can I use red lentils instead of brown or green?
   A: Yes, you can use red lentils, but be aware they cook much faster (around 20-25 minutes) and break down significantly, creating a softer, more porridge-like consistency rather than distinct grains and lentils. If using them, you might want to reduce the initial liquid slightly and check for doneness earlier. The flavour will still be delicious, just the texture will differ.
2. Q: Can I use white rice instead of brown rice?
   A: Yes, but white rice cooks much faster than brown rice and lentils (around 15-20 minutes). To use white rice, you would need to adjust the timing. One method is to start cooking the lentils first with the aromatics and some broth for about 20-25 minutes until partially tender, then add the white rice, remaining broth, and tomatoes, and simmer for another 15-20 minutes until the rice is cooked. Alternatively, cook the skillet recipe with just lentils until they are nearly done, then stir in pre-cooked white rice at the end with the spinach.
3. Q: Is this Lentil and Rice Skillet recipe vegan?
   A: Yes, as written, this recipe is naturally vegan and plant-based. Ensure you use vegetable broth and avoid any non-vegan toppings like dairy yogurt or sour cream if you want to keep it strictly vegan.
4. Q: Is this recipe gluten-free?
   A: Yes, lentils, rice, vegetables, and the spices listed are naturally gluten-free. Always double-check that your vegetable broth and any canned tomatoes are certified gluten-free if you have celiac disease or severe gluten sensitivity, as some brands may have hidden gluten sources or cross-contamination risks.
5. Q: What other vegetables can I add to this skillet?
   A: This recipe is very flexible! You can add diced carrots, celery, bell peppers (any colour), zucchini, mushrooms, or even butternut squash (diced small) along with the onions. Frozen peas or corn can be stirred in during the last 5-10 minutes. Heartier greens like chopped kale or Swiss chard can replace spinach but should be added about 10-15 minutes before the end of cooking time.
6. Q: My lentils are still hard after the suggested cooking time. What should I do?
   A: Several factors can affect lentil cooking time, including the age of the lentils and the hardness of your water. If they are still too firm, ensure there is enough liquid in the pan (add a bit more hot broth or water if needed), put the lid back on, and continue simmering on low heat, checking every 5-10 minutes until they reach the desired tenderness. Avoid adding salt or acidic ingredients (like tomatoes) too early, as this can sometimes toughen lentils, although in this combined recipe it usually works out fine.
7. Q: How can I make this dish spicier?
   A: Easily! Increase the amount of red pepper flakes used in the recipe. You could also add a pinch of cayenne pepper along with the other spices. Sautéing a finely minced jalapeño or serrano pepper along with the onion and garlic will also add significant heat. Finally, serving with your favourite hot sauce or some pickled jalapeños on the side allows individuals to customize the spice level.
8. Q: Can I prepare components of this recipe ahead of time?
   A: Yes, you can definitely do some prep work in advance to save time later. You can chop the onion, mince the garlic, and store them in an airtight container in the fridge for a day or two. You can also rinse the lentils and rice ahead of time, drain them well, and store them separately in containers in the fridge. Measuring out the spices into a small bowl is also helpful. This makes assembling the dish much quicker when you’re ready to cook.

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