One-pot tomato lentils and rice
Brown lentils, rice, and canned tomatoes simmer into a hearty meatless meal made almost entirely from shelf-stable ingredients.
Original Helping Plate recipe · Independently written for this site. Cover image is an illustrative serving suggestion.
- Prep
- 10 min
- Cook
- 35 min
- Makes
- 6 servings
- Budget note
- Often under $8
Directions
- 1
Soften the onion
Warm the oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until it begins to soften. Add the garlic and cook for 30 seconds.
- 2
Start the lentils
Add the rinsed lentils and 2 1/2 cups of the broth. Bring to a boil, reduce to a gentle simmer, cover, and cook for 15 minutes.
- 3
Add rice and tomatoes
Stir in the rinsed rice, tomatoes with their juices, remaining 1 cup broth, Italian seasoning, paprika, salt, and pepper.
- 4
Finish covered
Return to a gentle simmer. Cover and cook on low for 17–20 minutes, until the rice and lentils are tender. Stir once halfway through and add a small splash of water if the pot looks dry before the rice is tender.
- 5
Rest and serve
Remove from the heat and let the covered pot stand for 5 minutes. Stir, taste, and adjust the seasoning before dividing into six bowls.
Make it work with what you have
Use brown or green lentils, but not red lentils, which soften much faster. Canned lentils can work too: reduce the broth to 2 cups and add two drained cans with the rice.
Simple and filling
Lentils provide protein and fiber while rice makes the pot filling. Starting the lentils first gives them enough time to soften before the rice finishes cooking.
Storage
Refrigerate in shallow covered containers within 2 hours and use within 4 days, or freeze portions for up to 3 months. Reheat to 165°F.
Stretch this meal further
These are Helping Plate’s practical additions for shopping carefully and cooking with food-distribution staples.
- Rinse the lentils and rice separately so each can be added at the correct time.
- Keep the pot at a gentle simmer after adding the rice; hard boiling makes the bottom more likely to stick.
- Add frozen spinach, peas, or mixed vegetables during the last five minutes if you have them.
Equipment
Large pot with lid · Fine-mesh strainer · Knife and cutting board · Wooden spoon
Cuisine
Mediterranean-inspired
Dietary notes
Vegan · Dairy-free · Egg-free · Gluten-free when broth and bouillon are certified
Check for allergens
Check broth or bouillon labels for wheat, soy, or celery
