Low Sodium Rice with Lentils

Savor the comforting simplicity of Low Sodium Rice with Lentils, a wholesome one-pot dish that's as nutritious as it is flavorful. This recipe combines hearty brown rice and protein-packed lentils, simmered to perfection in low-sodium vegetable broth with aromatic spices like cumin and turmeric for a subtly earthy kick. Fresh vegetables—onion, garlic, carrot, and celery—add a boost of texture and natural sweetness, while a splash of lemon juice and fresh parsley brighten up each bite. Perfect for a heart-healthy meal, this easy-to-make recipe is low in sodium but rich in taste, making it a versatile option for a satisfying side dish or a plant-based main course. With just 15 minutes of prep time, you’ll have a nourishing dinner ready to impress!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup brown rice
• 1 cup green or brown lentils
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 medium carrot, diced
• 1 stalk celery stalk, diced
• 4 cups low-sodium vegetable broth
• 1 teaspoon cumin
• 0.5 teaspoon turmeric
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the brown rice under cold water and soak it in water for about 15 minutes. Drain and set aside.

Step 2

Rinse the lentils under running water and drain well.

Step 3

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

Step 4

Add the minced garlic, diced carrot, and diced celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 more minutes.

Step 5

Stir in the cumin and turmeric, and cook for an additional minute until fragrant.

Step 6

Add the drained rice, lentils, and low-sodium vegetable broth to the pot. Stir well to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for about 30 minutes or until the rice and lentils are tender and have absorbed most of the liquid.

Step 8

Check occasionally to ensure there's enough liquid, adding a little more broth or water if necessary during cooking.

Step 9

Once cooked, remove from heat and let the pot stand covered for about 5 minutes.

Step 10

Fluff the rice and lentils with a fork, then season with black pepper according to taste.

Step 11

Stir in the fresh parsley and lemon juice, adjusting to taste.

Step 12

Serve warm as a side dish or a main course.

Nutrition Facts

Serving size	(1784.3g)

Amount per serving	% Daily Value*
Calories	897.5

Total Fat 31.8g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 784.0mg	0%
Total Carbohydrate 126.5g	0%
Dietary Fiber 27.3g	0%
Total Sugars 19.6g
Protein 27.8g	0%

Vitamin D 0IU	0%
Calcium 280.8mg	0%
Iron 11.7mg	0%
Potassium 2676.4mg	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: 31.7%

Protein: 12.3%

Carbs: 56.0%