Simple Lentil Rice

Ingredients

• 285 g (1½ cups)brown or green lentils, rinsed
• 185 g (1 cup)long-grain white rice, such as basmati or jasmine, rinsed until the water runs clear
• 3 largeyellow onions
• 60 ml (¼ cup)olive oil
• 2 teaspoonsground cumin
• 1 teaspoonground coriander
• ½ teaspoonblack pepper
• 1½ teaspoons, or to tastesalt
• 1,080 ml (4½ cups)water or vegetable broth
• To serve, optional; to tasteplain Greek yoghurt, fresh parsley or coriander, and tomato-cucumber salad

Instructions

1. 1

   Caramelise onions

   Thinly slice two onions. Heat the olive oil in a large, heavy-based pot or Dutch oven over medium heat, add the sliced onions and a pinch of salt, then cook for 25–35 minutes, stirring occasionally, until deep brown, sweet and jammy. Lift them out with a slotted spoon and set aside, leaving the oil in the pot.

2. 2

   Soften onion

   Dice the remaining onion and add it to the pot. Cook over medium heat for 5–7 minutes, until softened and translucent.

3. 3

   Bloom the spices

   Add the cumin, coriander and black pepper. Cook for about 1 minute, stirring constantly, until fragrant.

4. 4

   Rinse rice and lentils

   While the onion and spices cook, rinse the lentils and rice separately in fine-mesh sieves under cold running water. Rinse the rice until the water runs clear and rinse the lentils to remove any dust or debris.

5. 5

   Combine and boil

   Add the rinsed lentils and rice to the pot and stir to coat them in the spiced oil. Pour in the water or vegetable broth and add the salt. Stir well and bring to a boil.

6. 6

   Simmer covered

   Reduce the heat to low, cover the pot tightly and simmer for 25–30 minutes, until the liquid is absorbed and the lentils and rice are tender. Keep the lid on during cooking.

7. 7

   Rest the rice

   Turn off the heat when the cooking time is up and leave the pot covered on the stove for 10 minutes.

8. 8

   Fluff and serve

   Gently fluff the lentil and rice mixture with a fork. Serve warm with the reserved caramelised onions on top, plus a dollop of plain yoghurt and a sprinkle of parsley or coriander if you like.

What is lentil rice?

Lentil rice is a filling dish built from two everyday staples cooked together with seasoning. Versions of lentils and rice are found across many food traditions, so this recipe is best understood as a simple, home-style combination rather than one fixed regional formula.

Here, cumin and coriander flavour the pot, while a generous topping of caramelised onions brings sweetness and contrast. Cooking the lentils and rice together makes it convenient, but their cooking times mean the lentils should be brown or green and the rice long-grain white.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 0g protein, 0g carbs, 0g fat.

Most of the carbohydrates come from the rice and lentils; the lentils also contribute protein, while olive oil supplies most of the fat. Serve it with the suggested tomato-cucumber salad for a fresh contrast, or add yoghurt alongside for a creamy accompaniment.

Choose the right ingredients

Lentils: Brown or green lentils hold their shape through simmering and give the dish its hearty texture. Rinse them to remove any dust or debris.

Rice: Basmati or jasmine rice brings a light, aromatic quality. Rinse it until the water runs clear to remove excess surface starch.

Liquid: Water keeps the flavour straightforward, while vegetable broth adds savoury depth. Either works in the same amount.

Take time with the onions

Caramelised onions are the defining topping, and they need steady, patient cooking over medium heat. Stir from time to time and let them turn deep brown and jammy; rushing them over high heat can burn the edges before they soften.

Lift the finished onions out before cooking the remaining onion. Their infused oil stays in the pot, carrying flavour into the base of the dish.

Bloom the spices

Cumin and coriander go into the pot after the diced onion has softened. Stir them constantly for about a minute, just until fragrant, so they flavour the oil without scorching.

This brief step matters because the spiced oil coats the rice and lentils when they are added. Keep the ingredients moving and proceed with the recipe once the aroma is noticeable.

Cook gently and leave the lid on

After the pot comes to a boil, lower the heat and cover it tightly for 25–30 minutes. The rice and lentils cook in the measured liquid and trapped steam, so lifting the lid during this time can interrupt the cooking.

When the simmer is over, the liquid should be absorbed and both grains and lentils tender. A further 10 minutes of covered resting lets the steam settle through the mixture before you fluff it.

Serve it with something fresh

Pile the reserved onions over the warm lentil rice just before serving so their sweet, soft texture stands out. A spoonful of plain Greek yoghurt adds a cool, creamy contrast.

Parsley or coriander and a simple tomato-cucumber salad bring a fresh finish. These are optional accompaniments, so the dish can also be served on its own.

Recipe notes & tips

• Use a heavy-based pot to help the onions cook evenly and reduce the chance of scorching.
• Slice the two topping onions thinly so they soften and brown evenly.
• Rinse the rice until the water runs clear for a fluffier result.
• Keep the heat low and the lid tightly closed during the simmer.
• Let the pot rest covered for the full 10 minutes before fluffing.

Variations

• Use vegetable broth: Replace the water with the same amount of broth for a deeper savoury flavour.
• Change the herbs: Finish with either parsley or coriander, according to preference.
• Add yoghurt: Serve with plain Greek yoghurt for a cool, creamy contrast.
• Serve with salad: Add a simple tomato-cucumber salad alongside for freshness.

Common mistakes to avoid

• Burning the onions: Keep them over medium heat, stir occasionally and cook until deep brown rather than black.
• Skipping the rice rinse: Rinse until the water runs clear to remove excess starch.
• Scorching the spices: Stir constantly for about 1 minute and take care not to overcook them.
• Lifting the lid: Keep the pot covered throughout the 25–30-minute simmer so the steam can cook the rice and lentils.
• Serving straight away: Rest the covered pot off the heat for 10 minutes before fluffing.

How to store

Cool leftovers and store them in a covered container in the fridge for up to 3 days. Reheat until hot throughout, adding a small splash of water if the rice seems dry.

Frequently asked questions