u003cstrongu003eWhat kind of lentils should I use? u003c/strongu003e

Use only brown lentils or green lentils because they are firm and meaty. Red lentils or yellow lentils are too soft and will turn to mush.

Do I have to use brown rice?

No, you can use white rice but there are a couple of things to remember. You should use long grain white rice and the cooking time will be reduced to 25 minutes. Yes, brown rice is better and healthier, but white rice is better than eating a pork chop.

How do I store leftovers?

Brown rice and lentils are great for batch cooking so you can meal prep for several days. Leftovers can be stored in the refrigerator in a covered container for up to 7 days. Let everything cool to room temperature, cover, and store. Reheat on the stovetop or microwave.

Can I make brown rice and lentils in my Instant Pot?

Yes. Place all the ingredients into your Instant Pot, lock the lid, seal the valve. and set the cook time for 15 minutes. Once the timer goes off allow the Instant Pot to do a u0022Natural Releaseu0022 for 15 minutes. Turn the valve to release any remaining steam, taste and season with salt and pepper, and serve warm.

Brown Rice and Lentils (One Pot)

Brown Rice and Lentils

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4.9 from 25 reviews

Brown rice and lentils is a delicious meal or easy side dish requiring only 5 ingredients and one pot. Healthy whole grains and legumes packed with protein and fiber and perfect for feeding a crowd.

Author: Shane Martin
Prep Time: 10 mins.
Cook Time: 45 mins.
Total Time: 55 minutes
Yield: 4-6 servings 1x
Category: Vegan Side Dish Recipes
Method: Stove Top
Cuisine: Vegan
Diet: Vegan

Ingredients

Scale

1 large onion, chopped
1 Tbsp garlic powder
1 cup whole grain brown rice (brown basmati rice)
1 cup dried lentils
4 cups low-sodium vegetable broth or water
Salt to taste

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Instructions

Preheat a medium saucepan or large skillet over medium heat. Add the onion and sauté for 2-3 minutes or until the onions are soft and begin to just turn brown.
Add the rice, lentils, water (vegetable broth), and salt and pepper. Increase to medium-high heat. Bring everything to a boil then lower heat, cover, and simmer.
Cook for 45 minutes or until the rice and lentils are tender and the liquid has been absorbed. Keep in mind, depending on your appliance or cookware, the cook time may vary.
Remove from the heat and let sit for 10 minutes before serving.

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Notes

Side Dish: Pair it with veggies like my Oven Roasted Asparagus with Tahini Sauce, Roasted Brussels Sprouts, Sautéed Kale, Easy Maple Roasted Carrots, or Summer Squash Sauté.

Main Dish: What makes this rice recipe different from others is how meaty and versatile it is. Top it with caramelized onions, my Tofu Sour Cream or Cashew Sour Cream, a little sprinkle of red pepper and it’s amazing. It’s very similar to Mjedra.

Top with some fresh veggies like sliced red cabbage, chopped bell pepper, sliced radishes, chopped green onion, or sliced carrots. It makes a simple, yet satisfying, spring or summer meal. The possibilities are endless

Nutrition

Serving Size:
Calories: 379
Sugar: 3.6 g
Sodium: 137.7 mg
Fat: 1.8 g
Carbohydrates: 74.8 g
Fiber: 8.6 g
Protein: 16.2 g
Cholesterol: 0 mg