Lentils with rice

Ingredients

• 400 g (2 cups / 480 ml)dried lentils
• 15 ml (1 tbsp)olive oil
• ½white onion, finely chopped
• 1carrot, cut into small dice
• 1red pepper, cut into small dice
• 15 ml (1 tbsp)olive oil
• 5 ml (1 tsp)sweet paprika
• ⅓ tspwhole dried oregano
• 95 g (½ cup / 120 ml)rice
• 1.44 litres (6 cups)water
• 2 sachetsbacon, garlic and onion stock powder
• 15 ml (1 tbsp)sea salt

Instructions

1. 1

   Soak the lentils

   Soak the lentils while you prepare the other ingredients.

2. 2

   Cook the vegetables

   Warm a saucepan over medium heat and add the oil, onion, carrot and red pepper. Sauté until the onion is lightly golden.

3. 3

   Add the lentils

   Drain the lentils and add them to the pan with the paprika, oregano and rice. Dissolve the stock powder in the water, then add it to the pan.

4. 4

   Bring to a boil

   Bring the mixture to a boil over medium heat, then turn the heat down to its lowest setting and cover the pan.

5. 5

   Simmer until tender

   Cook gently for 45 minutes to 1 hour, or until the lentils are soft.

6. 6

   Season and serve

   Stir in the sea salt and serve hot.

What are lentils with rice?

This is a Chilean-style one-pot dish of lentils and rice, cooked with vegetables and savoury stock. It draws on the familiar combination of pulses and grains found in many home-cooked meals across Latin America.

Here, the rice cooks alongside the lentils, so it takes on flavour from the broth as the vegetables soften. A gentle simmer helps the ingredients become tender without needing complicated techniques.

Nutrition and macros by portion

The nutrition label shows one serving as written: 355 calories, 20g protein, 60g carbs, 8g fat.

Most of the carbohydrates come from the lentils and rice, while the olive oil supplies most of the added fat. Lentils provide the bulk of the protein, with smaller amounts from the rice and vegetables. For a more balanced plate, serve a portion with a fresh salad or extra vegetables.

Start with the lentils

Soaking: the recipe asks you to soak the lentils while preparing the vegetables. Drain them before adding them to the pot, as directed.

Type: the method is written for dried lentils and gives a broad cooking window of 45 minutes to 1 hour. Begin checking towards the earlier end, since cooking time can vary with the lentils.

Build flavour with vegetables

Sauté: cook the onion, carrot and red pepper in the oil until the onion is lightly golden. This brief step softens the vegetables before they simmer with the lentils.

Seasoning: sweet paprika and whole dried oregano give the pot its savoury, gently aromatic character. The bacon, garlic and onion stock powder adds another layer of flavour.

Keep the simmer gentle

Heat: bring the mixture to a boil over medium heat, then lower the burner to its minimum setting and cover the pan. A low simmer is the key to cooking the lentils and rice together without a vigorous boil.

Timing: allow 45 minutes to 1 hour, checking whether the lentils are soft. The recipe uses tenderness, rather than a fixed time alone, as the cue to finish.

Check the texture

Lentils: taste one to check that it is soft all the way through. If it is still firm, continue cooking gently until tender.

Rice: it cooks in the same broth as the lentils, so the finished dish should be spoonable and cohesive. Keep the lid on during the simmer as instructed.

Serving ideas

As a main: serve the lentils hot in bowls, as the recipe suggests. A crisp green salad or simply dressed vegetables would make a fresh contrast to the soft, savoury stew.

At the table: taste before adding any extra seasoning, since the stock powder and sea salt both contribute saltiness. Offer lemon wedges or chopped herbs alongside if you like a brighter finish.

Recipe notes & tips

• Drain the soaked lentils before adding them to the pot.
• Cut the carrot and red pepper into similarly small pieces so they cook evenly.
• Dissolve the stock powder fully in the water before pouring it into the pan.
• Keep the heat low and the pan covered during the long simmer.
• Check the lentils for tenderness after 45 minutes.
• Taste the dish before serving, as the stock and salt both season the broth.

Variations

• Add greens: stir in chopped spinach near the end and cook until wilted.
• Use brown rice: expect the texture and cooking time to differ, and check both the rice and lentils for tenderness.
• Add herbs: finish with chopped parsley or coriander for a fresh note.
• Serve with lemon: offer wedges at the table for a sharper contrast to the savoury broth.
• Make it vegetarian: replace the bacon-flavoured stock powder with a suitable vegetable stock powder.

Common mistakes to avoid

• Skipping the drain: drain the soaked lentils before adding them so excess soaking water does not enter the pot.
• High heat throughout: the lentils may cook unevenly; lower the heat to minimum after the mixture boils.
• Stopping too early: taste a lentil before serving and keep simmering if it is still firm.
• Adding extra salt too soon: stock powder is already seasoning the broth, so taste before adding more.
• Leaving the vegetables too large: cut the carrot and pepper into small dice as specified so they soften during cooking.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 3 days. Reheat in a saucepan over a low heat until piping hot, adding a splash of water if the mixture has thickened.

Frequently asked questions