Lentil & Rice One-Pot Supper

Everything goes into one pot, simmers for 30 minutes, and dinner is done. Lentils, rice, sliced carrots, garlic, basil, and vegetable stock cook together until the lentils are tender and the rice has absorbed the broth into a thick, porridge-like consistency.

This is the kind of meal that costs almost nothing, uses ingredients you probably already have, and fills you up completely. The lentils provide protein and earthy depth, the carrots add natural sweetness, and the basil gives it an herbal lift that keeps it from tasting bland.

No pre-soaking needed for the lentils. They cook in roughly the same time as rice, which is why this one-pot approach works so well. Just wash and pick them over for any debris before they go in.

Keep the heat low after it comes to a boil. A gentle simmer lets the lentils and rice cook evenly. Too much heat boils off the liquid too fast, leaving you with scorched lentils stuck to the bottom of the pan.

Pro Tips

• Use brown or green lentils for this recipe. Red lentils cook faster and will turn to mush before the rice is done.
• Check at 20 minutes. Depending on your lentils’ age, the dish may be done before the full 30 minutes.
• If the liquid absorbs before the rice and lentils are tender, add a splash more water and keep simmering.
• A squeeze of lemon juice stirred in right before serving brightens the whole dish.

Variations

• Cumin and turmeric: Add ground cumin and turmeric with the garlic for an Indian-inspired version reminiscent of dal.
• Tomato version: Stir in a can of diced tomatoes with the stock for more body and acidity.
• Greens addition: Fold in a handful of fresh spinach or kale during the last 5 minutes for added nutrition and color.