Lentils with Rice and Potato

Experience the comforting warmth of **Lentils with Rice and Potato**, a wholesome one-pot meal that's both hearty and easy to prepare. Featuring tender brown lentils, fluffy basmati rice, and velvety potato cubes, this recipe is infused with aromatic spices like cumin, turmeric, and a hint of cinnamon for a flavorful twist. Simmered in savory vegetable broth, this dish achieves a perfectly balanced taste and texture while remaining entirely vegetarian and nutrient-packed. A garnish of fresh cilantro adds a pop of brightness to each serving. With simple ingredients and a hands-off cooking method, it’s a perfect weeknight dinner that doesn’t compromise on depth of flavor. Serve it on its own for a satisfying, plant-based meal or pair it with your favorite flatbread for a complete feast.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Brown lentils
• 1 cup Basmati rice
• 2 medium Potato
• 1 large Onion
• 3 Garlic cloves
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground turmeric
• 1 Cinnamon stick
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 4 cups Vegetable broth
• 2 tablespoons Fresh cilantro (optional for garnish)

Directions

Step 1

Rinse the lentils under cold water until the water runs clear. Set them aside.

Step 2

Wash and peel the potatoes, then cut them into bite-sized cubes. Set aside.

Step 3

Rinse the rice in cold water until the water runs clear, then soak it in a bowl of water for 15 minutes.

Step 4

Finely chop the onion and mince the garlic cloves.

Step 5

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 6

Stir in the minced garlic, ground cumin, and ground turmeric. Cook for another 1-2 minutes until fragrant.

Step 7

Add the cubed potatoes and stir to coat them in the spices. Cook for 3-4 minutes.

Step 8

Pour the vegetable broth into the pot, then add the rinsed lentils, the cinnamon stick, salt, and black pepper. Bring the mixture to a boil.

Step 9

Once boiling, reduce the heat to low, cover the pot, and let the lentils and potatoes simmer for 20 minutes.

Step 10

Drain the soaked rice and add it to the pot. Stir gently to combine all ingredients.

Step 11

Cover the pot again and let it simmer for another 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed. Stir occasionally to prevent sticking.

Step 12

Taste and adjust seasoning with additional salt or pepper if needed.

Step 13

Remove the cinnamon stick and discard it.

Step 14

Serve hot, garnished with fresh cilantro if desired.

Nutrition Facts

Serving size	(1879.6g)

Amount per serving	% Daily Value*
Calories	1575.2

Total Fat 51.4g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 9.4g
Cholesterol 9mg	0%
Sodium 5114.7mg	0%
Total Carbohydrate 236.1g	0%
Dietary Fiber 37.0g	0%
Total Sugars 32.3g
Protein 50.7g	0%

Vitamin D 0IU	0%
Calcium 317.4mg	0%
Iron 18.5mg	0%
Potassium 4048.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.7%

Protein: 12.6%

Carbs: 58.7%